Buckwheat and buttermilk blinis
This quick buckwheat and buttermilk blini recipe is a winner. The buckwheat flour adds a wonderful nuttiness and the lactic hit from the buttermilk makes these the perfect vessel for serving seasonal smoked fish.
SERVES
20
PEOPLE
PREP TIME
10
MINUTES
Ingredients
75g plain flour
50g buckwheat flour
1 pinch of salt
1 egg
150ml buttermilk
25g melted butter
1tb vegetable oil (for cooking)
Method
In a small bowl, combine plain flour, buckwheat flour and salt.
Make a well in the centre and add the egg and buttermilk.
Using a whisk, mix to form a batter, allowing the flour to fall into the well, preventing lumps from forming. </p><p>Add the melted butter and mix again to combine.
In a large frying pan on medium-low heat, fry a dessert spoonful’s of the blini batter in vegetable oil. Cook in batches for 2-3 minutes on each side until golden brown.
Serve warm with smoked salmon and crème fraiche.
