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blinisblinis
blinis
Yes, I’m still working away at that beautiful locally grown and ground buckwheat flour my cousin gave me. These are not gluten free as I wanted to make these blinis the proper way–with a mix of buckwheat and white flour, and yeast and folded-in egg white.
You know how when pancakes get cold they taste like dry dough bricks? These stay moist and light, savory and delicious. They are fluffy little plates for all kinds of topping goodness.

Ingredients
makes about 20 or 24 small blinis
2/3 cup buckwheat flour
1/2 cup white flour
1/2 tsp salt
1 teaspoon dried active yeast
1 cup warm milk
1 egg yolk beaten
1 egg white
2 tablespoons melted butter

1) Mix the flours, salt and yeast
buckwheat flour
2) Pour in the warm milk, mix, cover tightly and keep in a warm place for 1 hour. When it comes out, it will be bubbling and gooey.
blini batter after rising
3) Add the beaten egg and melted butter and mix. Then beat the egg white until soft peaks form and gently fold it into the batter
blini with egg white
4) Let sit for another 15 or 20 minutes and then heat up a large non-stick frying pan. You don’t need oil.
5) On a high or med-high heat, drop tablespoons of batter into the frying pan (not touching) and cook till golden brown. Flip over. About 30 seconds each side.
I ate one right away. It’s in between bread and a pancake, if you ask me.
homemade blinis

My kids had syrup and nutella (so American). My preference would be for sour cream, dill and capers but I settled for cream cheese and kalamata olives.
blinis with cream cheese and olives
I don’t eat fish or I totally would have gone down the traditional route of sour cream and caviar (as I was served by my Russian language teachers at Uni), but then I would have had champagne for breakfast too… Another option is the poor man’s caviar–eggplant. We had a great night in the city once going to a Russian Vodka bar near Penn station and sampling several of the infused vodkas (if I remember I think we had grapefruit, ginger, cherry, possibly even dill) and then crossed the street to a dark, ambiance-heavy Russian restaurant. We were the only non-Russians in there and even our waitress did a double take when she realized she would be speaking English to us. I felt like I was in a Bond film–in a great way–one of those scenes where he goes to meet the baddie on his own turf. There we had the eggplant caviar on blinis. And now we’ve reached the end of my story.
buckwheat blinis

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