Nothing like kick starting the day with a delicious breakfast treat. This traditional Russian dish is made using buckwheat. You can top it with cream and smoked salmon and finish with dill or microgreens.
Ingredients of Russian Buckwheat Blini
1/2 Cup Buckwheat flour
1/2 Cup Wheat flour
1 1/2 tsp Active dry yeast
1 1/2 Cups Milk
1 tsp Sugar
A pinch of Salt
2 Tbsp Butter (plus extra for greasing), melted
2 Eggs (separated)
250 Gram Smoked salmon
1 Cup Creme fraiche or sour cream
Few sprigs Dill leaves
How to Make Russian Buckwheat Blini
1.Warm the milk and place it in a bowl. Add sugar and yeast, and let it sit for 5 minutes.
2.In the meantime, sift together the flours and salt in a mixing bowl.
3.Once you see the milk froth up with air bubbles, add it to the flour mixture and mix well. You will have a thick batter. Add in the melted butter, cover the bowl with a cling-film and let it rest at room temperature for 2-3 hours. You can also keep it in the refrigerator overnight and let it rest at room temperature in the morning for about 1 hour before cooking it.
4.At this point, the batter should be double in size. Stir it a little.
5.Separate the eggs; beat the yolks and mix it into the above batter. Beat the egg whites in a separate bowl until stiff, then gently fold into the batter.
6.Heat a non-stick pan, and grease the surface with a little batter. Take a ladle of the batter and place it at the center of the pan, and in circular motion, spread it out to form a mini pancake of 3-4 inch diameter.
7.Let it cook on one side for 2-3 minutes until golden brown, then flip to the other side and cook for 1 minute before sliding it onto a plate. Repeat the process with the remaining batter.
8.Serve immediately with a dollop of creme fraiche or sour cream, smoked salmon and a dill sprig.
Key Ingredients: Buckwheat flour, Wheat flour, Active dry yeast, Milk, Sugar, Salt, Butter (plus extra for greasing), Eggs (separated), Smoked salmon, Creme fraiche or sour cream, Dill leaves