WINTER SQUASH AND SAGE BLINI
Pancakes are a great vehicle for many vegetables. These are simple buttermilk/buckwheat blini with puréed butternut squash and sage whisked into the batter. I make them small and serve them as hors d'oeuvres. For vegetarian blini I top them with drained yogurt and a small spoonful of the sautéed winter squash with anchovies, capers and olives in this week's recipes. You can also go the more traditional blini route and top with smoked salmon.
Provided by Martha Rose Shulman
Categories side dish
Time 1h15m
Yield 50 to 60 blini, depending on the size
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees. Line a baking sheet with foil and lightly oil the foil. Lay the squash on the foil, skin side up, and roast until it is thoroughly tender when pierced with a knife or skewer, 45 minutes to an hour. Remove from the heat, allow to cool until you can handle it, then remove the skin and purée in a food processor fitted with the steel blade or in a standing mixer fitted with the paddle. You should have about 3/4 cup of purée.
- Sift together the flours, baking powder, baking soda, sugar and salt. In a medium bowl, beat the eggs and whisk in the buttermilk and the puréed squash. Add 2 tablespoons of the oil and whisk together.
- Heat the remaining oil over medium-high heat in a small skillet and add the slivered sage. Fry the leaves for about 10 seconds, until they are beginning to crisp, and remove from the heat. Allow the oil to cool, then add to the liquids in the bowl. Quickly whisk in the flour mixture.
- Heat a griddle over medium-high heat and ladle 1 to 2 tablespoons of batter for each pancake. They should be about 2 to 3 inches in diameter. Cook until bubbles break through; flip over and cook until lightly browned on the other side. Remove from the heat.
Nutrition Facts : @context http, Calories 30, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 52 milligrams, Sugar 1 gram, TransFat 0 grams
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Ayesha Nasir
[email protected]These blini were a bit too bland for my taste.
Laim Wilson
[email protected]I've made these blini several times now and they're always a hit! They're so versatile and can be served with a variety of toppings.
razaq Ahmed
[email protected]These blini were delicious! I served them with smoked salmon and cream cheese.
Kelvin Archer
[email protected]I'm allergic to nuts, so I used sunflower seed butter instead of almond butter.
Talha Noor Islam
[email protected]I made these blini for my family and they loved them! Even my picky kids ate them up.
Lucky Mdaka
[email protected]These blini were a bit too sweet for my taste.
GAMING RABBY 007
[email protected]I'm not a huge fan of squash, but these blini were surprisingly good! The sage really balanced out the flavor.
Saon Miha
[email protected]These blini were so easy to make and they were so delicious! I will definitely be making them again.
Mental RajPoot
[email protected]I substituted almond flour for the all-purpose flour and they turned out great!
Kevin Oltarzewski
[email protected]I followed the recipe exactly and my blini turned out perfect! They were light and fluffy, and the squash and sage flavors were delicious.
Asuzu Prince
[email protected]These blini were a bit too dense for my taste.
Hillary
[email protected]I've never had blini before, but these were amazing! The squash and sage flavors were so unique and flavorful.
Nathen Berkuta
[email protected]These blini were delicious! I made them for a brunch party and they were a hit. The squash and sage flavors were a perfect combination, and the blini were light and fluffy.