Cooking Becomes so Easy

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Makes: 8
115g / 4oz buckwheat flour
115g / 4oz white bread flour
7g / 1/4 oz sachet easy-blend dried yeast
1 tsp salt
400ml / 14 fl oz tepid milk
2 eggs, 1 whole and 1 separated
vegetable oil, for brushing
soured cream and smoked salmon, to serve

Sift both flours into a large, warmed bowl. Stir in the yeast and salt. Beat in the milk, whole egg and egg yolk until smooth. Cover the bowl and let stand in a warm place for 1 hour.

Place the egg white in a spotlessly clean bowl and whisk until soft peaks form. Fold into the batter. Brush a heavy-based frying pan with oil and set over a medium-high heat. When the pan is hot, pour enough of the batter onto the surface to make a blini about the size of a saucer.

When bubbles rise, turn the blini over with a spatula and cook the other side until light brown. Wrap in a clean tea towel to keep warm while cooking the remainder. Serve the warm blinis with soured cream and smoked salmon.

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