RUSSIAN BUCKWHEAT BLINI PANCAKES
Steps:
- Gather the ingredients.
- In a large bowl, whisk together the buckwheat flour with the all-purpose flour, salt, and instant yeast .
- Make a well in the center and pour in the milk, mixing until the batter is smooth.
- Cover the bowl and let the batter rise until doubled, about 1 hour.
- Stir into the batter the cooled, melted butter and the egg yolk.
- In a separate bowl, whisk the egg white until stiff but not dry.
- Fold the whisked egg white into the batter.
- Cover the bowl and let the batter stand 20 minutes.
- Heat a nonstick skillet over medium heat.
- Drop quarter-sized dollops of dough into a pan, being careful not to overcrowd it. Cook for about 1 minute or until bubbles form.
- Turn and cook for about 30 additional seconds.
- Remove the finished blini onto a plate and cover them with a clean kitchen towel to keep them warm. Repeat the frying process with the remaining batter.
Nutrition Facts : Calories 76 kcal, Carbohydrate 10 g, Cholesterol 22 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 105 mg, Sugar 1 g, Fat 3 g, ServingSize 24 blini (12 servings), UnsaturatedFat 0 g
EASY BLINI (RUSSIAN PANCAKE)
I love these bite-sized pancakes because they make perfect appetizers. Top blini with smoked salmon, creme fraiche, or even caviar. Add a sprig of dill and they are sure to impress. My children also love eating these plain too!
Provided by Happykat
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 17m
Yield 6
Number Of Ingredients 8
Steps:
- Combine flour, salt, and baking powder in a bowl.
- Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
- Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 17.7 g, Cholesterol 44 mg, Fat 5.6 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 3.2 g, Sodium 358.5 mg, Sugar 1.8 g
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
BUCKWHEAT OR CORNMEAL BLINI WITH RADISH TOPPING
In Russia, this topping traditionally is made with cream cheese and served on black bread canapés. I use labne - drained yogurt - in this version and love the results. This topping also makes a nice snack by itself.
Provided by Martha Rose Shulman
Categories appetizer
Time 5m
Yield 1 cup
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the finely chopped radishes, drained yogurt or blended cottage cheese and yogurt, salt, pepper, lemon juice and dill.
- Warm the blini. Top with a spoonful of the radish mixture, garnish with a radish slice and serve.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 4 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 331 milligrams, Sugar 2 grams
BUCKWHEAT BLINI
These savories were originally crumbly pancakes with a strong buckwheaty, yeasty flavor. Nowadays, they're more cohesive, subtle, and sophisticated. Served with spoonfuls of creme fraiche and sevruga caviar, blini make wonderful hors d'oeuvres alongside glasses of chilled vodka.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 30
Number Of Ingredients 11
Steps:
- Sprinkle yeast over warm water in a small bowl; let stand until foamy, about 7 minutes. Sift together flours and salt. Stir together yogurt, butter, sugar, and yolks in a large bowl; whisk in yeast mixture and flour mixture. Let batter stand, covered, in a warm place, 30 minutes.
- Beat whites until stiff peaks form; fold whites into batter. Let stand 10 minutes.
- Heat a 12-inch nonstick skillet or crepe pan over medium heat. Add 1 tablespoon batter; cook blini 3 or 4 at a time, flipping once, until golden, 2 minutes per side. Serve with caviar and creme fraiche.
BUCKWHEAT BLINI
Steps:
- Over medium-high heat, bring the milk and butter to just below a boil. Cool until lukewarm.
- Combine the buckwheat flour, sugar, and salt. Set aside.
- In a separate small bowl, combine the yeast and lukewarm water. Allow the yeast to activate for 5 minutes in a warm place (see Cook's Note*).
- In a large bowl, beat the egg yolk until light yellow. Drizzle the milk and butter mixture slowly into the yolk while whisking. Add the dry ingredients and stir to combine. Cover tightly with plastic wrap and put in a warm place until doubled in size.
- Whisk the egg white until soft peaks form. Fold the egg white into the batter. Cover the batter again and allow it to regain its original volume, about 10 to 15 minutes.
- Preheat a skillet and lightly brush it with the clarified butter. Spoon 1 tablespoon portions of the batter into the skillet (see Cook's Note**). Lightly brown on both sides.
- Spoon 1 teaspoon of the smoked salmon cream cheese mixture over a blini. Garnish with fresh dill and serve.
- In a medium bowl cream together the cream cheese, dill, lemon juice, and lemon zest. Gently fold in the smoked salmon.
BUCKWHEAT PANCAKES RUSSIAN BLINI
Needs time to rise overnight. Can serve with sour cream, caviar, or salmon. We eat like pancakes with maple syrup; a little sour pancake thing going on; they are good.
Provided by Dienia B.
Categories Breakfast
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Proof yeast with warm water and honey.
- Scald milk. Add butter. Cool to lukewarm.
- Add egg yolks.
- Put egg whites in refrigerator overnight.
- Mix.
- Add yeast.
- Add flours and salt.
- Let rise overnight in refrigerator, covered, and let yeast rise in a warm spot in the morning.
- Add buttermilk.
- Beat egg whites; fold into batter.
- Make sure the griddle is hot and WELL greased; these babies want to stick.
- Fry.
- Keep stacked and covered to prevent drying out.
Nutrition Facts : Calories 317.8, Fat 11.9, SaturatedFat 6.2, Cholesterol 118, Sodium 298.9, Carbohydrate 42.7, Fiber 4, Sugar 6.7, Protein 12.4
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