| Serves | 4 |
| Preparation Time | 2 hours 30 minutes |
| Cooking Time | 30 minutes |
Buckwheat Blinis Batter
Blinis, the classic Russian buckwheat pancakes, are yeast-risen, which gives them a wonderful fluffy texture and complex flavour. Traditionally served with sour cream and caviar or smoked salmon, the 50 cent piece-size pancakes make perfect bases for hors d'oeuvres. Blinis may be made 1 day in advance and stored in an airtight container with each layer separated by baking paper. They do not freeze well. To reheat, arrange blinis in a single layer on a baking sheet, cover with aluminium foil, and warm them in a 150°C oven for 5 to 7 minutes. Buckwheat flour is available in some supermarkets, gourmet food stores or health food stores. Plan to serve 3 to 4 blinis to each of your guests, since the pancakes are bite-size.
Ingredients
- 1½ cups plain flour
- 2½ cups warm water
- 2 tsp active dry yeast
- 3 large eggs, separated
- 1 tsp flaked salt
- 5½ Tbsp unsalted butter, melted
- 2 cups warm milk
- 1 tsp sugar
- 1½ cups buckwheat flour
Method
- In a large bowl, combine the yeast and the warm water.
- Set the bowl in a warm place for the yeast to prove until it is creamy and foamy, about 10 minutes.
- Slowly add the plain flour to the yeast, whish to combine and remove any lumps.
- Cover bowl with a damp towel and set it in a warm place to rise, about 1 hour.
- In a separate medium bowl, combine the buckwheat flour, egg yolks, 4 Tbsp of the butter, salt, sugar, and milk. Whisk to combine and remove lumps.
- Use a spatula to stir the buckwheat flour into the risen flour-yeast mixture, and then combine thoroughly. Cover with the damp towel and set in a warm place to rise by about half, about 1hour.
- Beat the egg whites with a whisk until they are stiff but not dry.
- Fold the egg whites gently into batter.
- Heat a large heavy based pan over medium heat and brush it with the remaining butter then drop Tbsp full of the batter into the pan at a time.
- Cook until the bottom turns golden and bubbles begin to appear on top, about 45 seconds.
- Flip and cook until golden and cooked through, about 30 seconds more.
- Repeat with the remaining batter.
- The blinis may be stacked on a baking sheet, covered with freezer go between or greaseproof paper, and kept at room temperature for 2 to 3 hours or frozen for 2-3 months.
