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Sourdough buckwheat blinis
These tasty savoury buckwheat blinis are made using sourdough leaven. Perfect served as a base for canapés, or breakfast pancakes with a difference
Servings: 15 blinis
Ingredients
Blinis
- 130 ml milk
- ½ tsp dried yeast
- 80 g ripe sourdough leaven
- 1 egg - separated into yolk and white
- 40 g white flour
- 40 g buckwheat flour
- ½ tsp salt
- 1 tbsp butter - for cooking
Instructions
- Warm the milk to about 30°C, and whisk in the yeast to dissolve it.
- Add the sourdough leaven and egg yolk to the milk and mix together.
- Then mix in the flour, buckwheat flour and salt. Cover, and leave for about one hour to allow the yeast to work – it’s ready when spongy, aerated and bubbly.
- When ready, preheat a heavy bottomed frying, pancake or blini pan on a medium to low heat.
- Whisk the egg whites to soft peaks and fold into the batter.
- Wipe the pan with a little butter, and spoon in the mixture, using about 1 tablespoon per blini, to make them sized for an easy mouthful.
- Turn once, when brown on the bottom.
- Allow to cool before adding the toppings: we went for smoked salmon, sour cream and lumpfish roe, but let the imagination reign. How about smoked trout with a horseradish soured cream; or a delicate slice of roast beef, again with horseradish? Or make them a little larger and serve for a breakfast treat with rich and creamy scrambled eggs, garnished with smoked salmon.
Notes
- Use up leftover leaven in our leftover sourdough leaven loaf
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 40kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Cholesterol: 13mg | Sodium: 92mg | Potassium: 33mg | Vitamin A: 55IU | Calcium: 13mg | Iron: 0.3mg