Sourdough Buckwheat Blinis: Fuss Free Flavours
Sourdough Buckwheat Blinis: Fuss Free Flavours
Ingredients:
- 130 ml milk (around 4 oz)
- ½ tsp dried yeast
- 80 g ripe sourdough leaven (around 3 oz)
- 1 egg separated into yolk and white
- 40 g white flour (around 1.4 oz)
- 40 g buckwheat flour (around 1.4 oz)
- ½ tsp salt
- 1 tbsp butter for cooking
Directions:
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Warm the milk to about 30°C (86°F), and whisk in the yeast to dissolve it.
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Add the sourdough leaven and egg yolk to the milk and mix together.
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Then mix in the flour, buckwheat flour and salt. Cover, and leave for about one hour to allow the yeast to work – it’s ready when spongy, aerated and bubbly.
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When ready, preheat a heavy bottomed frying, pancake or blini pan on a medium to low heat.
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Whisk the egg whites to soft peaks and fold into the batter.
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Wipe the pan with a little butter, and spoon in the mixture, using about 1 tablespoon per blini, to make them sized for an easy mouthful.
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Turn once, when brown on the bottom.
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Allow to cool before adding the toppings: we went for smoked salmon, sour cream and lumpfish roe, but let the imagination reign. How about smoked trout with a horseradish soured cream; or a delicate slice of roast beef, again with horseradish? Or make them a little larger and serve for a breakfast treat with rich and creamy scrambled eggs, garnished with smoked salmon.
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Recipe Credit: Fuss Free Flavours
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