Name: Buckwheat blini
Cook time: 20 min
Total time: 20 min
Ingredients: 1/2 cup (75g) buckwheat flour; 1/4 cup (35g) plain flour; 1 1/2 teaspoon baking powder; 1 egg, beaten lightly; 3/4 cup (180ml) buttermilk; 30 gram butter, melted

Buckwheat blini

Originally from Russia, blini are small, leavened buckwheat pancakes that are traditionally served with sour cream and caviar. They make a perfect base for any number of canapé toppings.

Makes 48 Item

Cook

20M

Ingredients

1/2 cup (75g) buckwheat flour

1/4 cup (35g) plain flour

1 1/2 teaspoon baking powder

1 egg, beaten lightly

3/4 cup (180ml) buttermilk

30 gram butter, melted

Method

1.Sift flours and baking powder into medium bowl, gradually whisk in combined egg and buttermilk; stir in butter.

2.Cook blini, in batches, by dropping 2-teaspoon portions of batter into large heated non-stick frying pan; turn blini, cook until browned on other side. Turn blini onto wire racks to cool.

Blini can be made up to 2 days ahead. Cover; refrigerate until required. Bring to room temperature before adding topping.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook