Buckwheat Blinis recipe

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Ingredients

2 cups warm milk (110 degrees F/45 degrees C)
1 (.25 ounce) envelope active dry yeast
1 teaspoon sugar
1 cup buckwheat flour
4 eggs, beaten
¼ cup sour cream
½ cup heavy cream
½ teaspoon salt
1 ⅓ cups all-purpose flour

Nutrition Info

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
servingSize: -
sodium: 14.5 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Stir in the eggs, sour cream, heavy cream, salt, and flour until a batter forms. Cover again, and let rise for 2 hours.

  3. 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.

Recipe Yield

120 blinis

Recipe Note

This is an old, Russian recipe. These small, yeast-raised, buckwheat pancakes are traditionally served with caviar (or even smoked salmon).

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