Buckwheat Blinis

Category:
LUNCH
DINNER
BREAKFAST

Total time:
10 mins

Serves:
Makes 25 bite size

Buckwheat blinis are quick and easy to make. I started making them back in the 90s and they quickly became a regular for weddings, after summer wedding season in Scotland it used to take me a while to enjoy them, call it blini fatigue! They can be topped with anything you like, here I’ve used fresh Salmon roe with whipped creme fraiche that has some lemon zest and juice added. They are equally devious with a dollop of jam for a quick and easy treat.

Ingredients

175g Buckwheat flour

2 Eggs - lightly beaten

1/2 tsp Baking soda

1/4 tsp Cream of tartar

300 mls Milk

Pinch Salt

Oil to grease pan for cooking

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Tips & Tricks

When making these I pour the batter into a little plastic bottle with a nozzle and just squeeze the desired amount into the pan. I normally use a cast iron skillet as the heat distributes well and allows for even cooking.

These freeze really well, just make sure you freeze them laid flat and once frozen they can go into a bag/box and be stored for up to 3 months

Method

Prep:

5 mins »

Cook:

5 mins

1. Mix dry ingredients in bowl with whisk

2. Make a well in dry ingredients and add eggs

3. Whisk gently to begin incorporating the egg into the dry ingredients

4. Gradually add the milk and continue mixing until batter is smooth

5. Heat pan or skillet and brush/wipe with some oil to lightly grease

6. Place teaspoons of batter in the pan and when bubbles appear on top gently flip them over - a small palette knife is ideal for this

7. Cook for 30 secs on other side and remove onto a plate with tea towel to avoid drying out whilst you cook the others

8. Add topping of choice and serve

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