BUCKWHEAT BLINIS
This is an old, Russian recipe. These small, yeast-raised, buckwheat pancakes are traditionally served with caviar (or even smoked salmon).
Provided by damasio
Categories Appetizers and Snacks
Time 3h22m
Yield 120
Number Of Ingredients 9
Steps:
- Pour warm milk into a large bowl, then sprinkle yeast onto the milk, and allow to soften for 5 minutes. Stir in sugar and buckwheat flour; cover, and let rise for 1 hour.
- Stir in the eggs, sour cream, heavy cream, salt, and flour until a batter forms. Cover again, and let rise for 2 hours.
- Heat a large skillet over medium heat. Spray with cooking spray, then pour in small amounts of batter to form 1 1/2-inch blinis. Cook until the blinis begin to set and dry, and the bubbles begin to burst, about 2 minutes. Flip over, and continue cooking until browned on the other side, about 1 minute.
Nutrition Facts : Calories 17.6 calories, Carbohydrate 2.1 g, Cholesterol 8.1 mg, Fat 0.8 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 0.4 g, Sodium 14.5 mg, Sugar 0.3 g
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Braiton Nyaulingo
[email protected]I made these blini for breakfast this morning, and they were a hit! My kids loved them. They're so easy to make, and they're a great way to start the day.
Mahzar Khan
[email protected]These blini were perfect! They were light and fluffy, with a slightly tangy flavor. I served them with smoked salmon and crème fraîche, and they were absolutely delicious.
Atikilt
[email protected]These blini were a bit bland for my taste. I think I would have added more salt and pepper to the batter.
Ashok Nepal
[email protected]I've never had blini before, but these were amazing! I love the combination of buckwheat and yogurt. I'll definitely be making these again.
Samie Jade
[email protected]These blini were a bit too thick and heavy for my taste. I think I would have preferred a thinner, more delicate texture.
Arham Nadeem
[email protected]I made these blini for a Russian-themed dinner party, and they were a huge success. Everyone loved them!
Devraj Thapa Magar
[email protected]These blini were a great way to use up some leftover buckwheat flour. They were quick and easy to make, and they were a hit with my family.
Saba Jani
[email protected]I'm not a big fan of buckwheat, but these blini were surprisingly good. They were light and fluffy, and the buckwheat flavor was very subtle.
Ashyan Akhtar
[email protected]These blini were delicious! I love the nutty flavor of buckwheat. I served them with honey and butter, and they were perfect.
Courst Bouy
[email protected]I followed the recipe exactly, but my blini turned out flat and rubbery. I'm not sure what went wrong.
Aj Torrez
[email protected]These blini were a bit too dense for my taste. I think I would have preferred a lighter, more airy texture.
Abraham Rivera
[email protected]I've been making these blini for years, and they're always a crowd-pleaser. They're so easy to make, and they can be dressed up or down depending on the occasion.
Kiyo Takahashi
[email protected]These blini were a hit at my brunch party! They were light and fluffy, with a slightly tangy flavor. I served them with smoked salmon and crème fraîche, and they were absolutely delicious.