Side Pannel
Russian Buckwheat Blini
Russian Buckwheat Blini
- Recipe Submitted by maryjosh on 03/14/2018
Ingredients List
- 2/3 cup milk 150 milliliter
- 1 teaspoon dried yeast 4 grams
- 2 eggs medium
- 1/3 cup sour cream 80 grams
- 1/2 cup strong white flour 70 grams
- 1/2 cup buckwheat flour 70 grams
- 1/4 teaspoon salt
Directions
Mix strong white flour, buckwheat flour and salt into a bowl.
Separate the egg yolks from the egg whites into separate bowls.
Pour the milk into a saucepan and bring to a boil, once it starts to boil, immediately turn off the heat and take the pan off the heat. Don't keep on boiling the milk, you want it to just reach that boiling point.
While whisking add yeast and egg yolks. Keep on whisking till the egg yolks are fully incorporated. Add the sour cream and whisk till fully incorporated.
Slowly pour in the milk mixture into the flour mixture and keep whisking while you pour in the batter. Keep on whisking till you've got a smooth batter. Cover the bowl with some clingfilm and set aside in a warm place for about an hour.
Use an electric whisk to whip up the egg whites till they've got soft peaks. After the batter has rested for an hour you can see that the batter has risen slightly. Using a spatula, gently fold in the egg white a little bit at a time into the batter till fully incorporated. Cover the bowl with clingfilm and set aside for 2 hours.
After 2 hours, heat up some butter in a frying pan (medium high heat) and pour in the batter a tablespoon at a time. When the blini starts to get dry around the edges and on top and you can see little air bubbles form at the top of the blini you can turn over the blini and cook it for another minute or so on the other side, till golden. When golden on both sides the blini is done. Repeat with the remaining batter till all blinis are done.
Buckwheat blinis are best served warm. You can top them with sour cream or cream cheese and salmon or caviar, or any other topping of your liking.
Separate the egg yolks from the egg whites into separate bowls.
Pour the milk into a saucepan and bring to a boil, once it starts to boil, immediately turn off the heat and take the pan off the heat. Don't keep on boiling the milk, you want it to just reach that boiling point.
While whisking add yeast and egg yolks. Keep on whisking till the egg yolks are fully incorporated. Add the sour cream and whisk till fully incorporated.
Slowly pour in the milk mixture into the flour mixture and keep whisking while you pour in the batter. Keep on whisking till you've got a smooth batter. Cover the bowl with some clingfilm and set aside in a warm place for about an hour.
Use an electric whisk to whip up the egg whites till they've got soft peaks. After the batter has rested for an hour you can see that the batter has risen slightly. Using a spatula, gently fold in the egg white a little bit at a time into the batter till fully incorporated. Cover the bowl with clingfilm and set aside for 2 hours.
After 2 hours, heat up some butter in a frying pan (medium high heat) and pour in the batter a tablespoon at a time. When the blini starts to get dry around the edges and on top and you can see little air bubbles form at the top of the blini you can turn over the blini and cook it for another minute or so on the other side, till golden. When golden on both sides the blini is done. Repeat with the remaining batter till all blinis are done.
Buckwheat blinis are best served warm. You can top them with sour cream or cream cheese and salmon or caviar, or any other topping of your liking.
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