Buckwheat blini recipe
Blini are Russian buckwheat pancakes where, in addition to separating the eggs, yeast is used to make them light.
There is a fair bit of preparation to do before cooking these so you would need to plan to start the day before, ideally, making them a special treat, rather than something put together on the spur of the moment.
The quantities in my recipe for blini will make around 25, enough for everyone in the family to enjoy them, whether they need to follow a gluten free diet or not
Ingredients for blini
- 6oz (150g) buckwheat flour
- 4oz (100g) brown rice flour
- 3 eggs
- 100ml water
- 700ml milk (or milk substitute)
- 2 teaspoons dried active yeast
- 1 tsp brown sugar
Start by dissolving the yeast in the gently warmed water in a large bowl, then add half of the milk, again warmed just a little (not too hot or you will kill the yeast). I find dried yeast doesn't start working as well, if I put it straight into milk.
Separate the eggs, then add the yolks and sugar into the yeast mixture. Tip in the brown rice flour and half the buckwheat flour. Mix well.
Then leave the bowl in a warm place for the yeast to do its job, and the batter to rise. It should double in volume within about one hour.
Add the remaining milk and buckwheat flour to the mixture and mix really well. Then leave it to rise again, preferably overnight.
In the morning, whisk up the egg whites and fold them into your batter mix. Fry as for the non-yeasted buckwheat pancakes above.
If you can stretch to it, caviar or smoked salmon make a wonderful addition to your blini. But if you can't push the boat out that far, then any of the serving suggestions for the buckwheat pancake recipe at the top of this page will work fine.