Buckwheat Blinis Recipe in The Bread Kitchen

buckwheat flour

🥗Healthier: quinoa flour

💰Cheaper: whole wheat flour

Quinoa flour offers a gluten-free option, while whole wheat flour is more economical.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

smoked salmon

🥗Healthier: smoked trout

💰Cheaper: canned salmon

Canned salmon is a budget-friendly alternative with similar flavor.

caviar

💰Cheaper: fish roe

Fish roe provides a similar taste at a lower cost.

Combine 50 g of buckwheat flour and 50 g of plain flour in a large bowl.

Add 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper to the flour mixture and mix well.

Warm 200 g of milk until lukewarm, then add 1 and 1/2 teaspoons of dried yeast to the milk and stir.

Let the yeast mixture sit for 10 minutes until it gets going.

Add the yeast mixture and the egg yolk to the flour mixture and beat well until smooth.

Cover the batter and let it rise in a warm place for about 1 hour until frothy.

Beat the egg white into soft peaks and gently fold it into the batter using a chopping action.

Heat a flat bottom pan over low heat and brush the surface with oil.

Using crumpet rings, pour 3 tablespoons of batter into each ring and cook gently for about 4-5 minutes until bubbling stops.

Flip the blinis over and cook the other side for a few minutes until done.

Remove from the pan and repeat with the remaining batter without crumpet rings if desired.

Serve with sour cream, caviar, cream cheese, black pepper, chives, or smoked salmon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens