Buffet on Table: Breakfasts across Countries
Day 22: Russian - Blinis
We move to Russia for Buckwheat Blini breakfast. Blini are Russian pancakes made with buckwheat flour leavened with yeast and lightened with beaten egg.
I found a ton of recipes for these pancakes, some with just buckwheat flour, some with a combination of wholewheat and buckwheat flours. I followed this recipe that used both flours, but I replaced the all purpose flour with wholewheat pastry flour.
Buckwheat flour has an earthy taste and slightly coarse texture which makes these pancakes taste nothing like their American counterparts. I was worried if my kids would like them, but they ate them with some Nutella on top and seemed to like them.
These pancakes are traditionally served with caviar or smoked salmon. You can also go with sweet toppings like cream cheese, jams or sour cream.
Recipe adapted from here:
Ingredients:
Buckwheat flour - ¾cup
Wholewheat Pastry flour - ½cup (or use all purpose flour)
Instant Yeast - 1tsp
Sugar - 2tsp
Warm Milk - 1cup
Egg - 1, large (or 1tbsp egg replacer whisked with 3tbsp water)
Oil - 1tbsp
Salt - a pinch
Method:
Buckwheat flour has an earthy taste and slightly coarse texture which makes these pancakes taste nothing like their American counterparts. I was worried if my kids would like them, but they ate them with some Nutella on top and seemed to like them.
Recipe adapted from here:
Ingredients:
Buckwheat flour - ¾cup
Wholewheat Pastry flour - ½cup (or use all purpose flour)
Instant Yeast - 1tsp
Sugar - 2tsp
Warm Milk - 1cup
Egg - 1, large (or 1tbsp egg replacer whisked with 3tbsp water)
Oil - 1tbsp
Salt - a pinch
Method:
- Combine all the ingredients for the pancakes in a mixing bowl. Cover and set aside to rise for 1 hour.
- Heat a nonstick skillet or griddle on medium heat. Lightly grease the pan with cooking spray and put about 2~3tbsps of batter; cook till bubbles come up to the surface, about 1~2 minutes. Carefully flip and cook for about a minute.
- Keep the pancakes warm in a plate or an over while you make more pancakes with the remaining batter.
- Serve warm with jelly, cream cheese, sour cream etc.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
These have been in my to do list since last September. As always, tempting plate & beautiful clucks.
ReplyDeleteThe pancakes look so earthy and rustic...full of nutrition..love them and would love to try these ..beautifully captured too.
ReplyDeleteSuch a healthy and spongy blinis, i can have few rite now.
ReplyDeleteThe blinis are looking so rustic and homey.. Beautifully made..
ReplyDeleteVery healthy and filling pancakes for breakfast.Lovely setup.
ReplyDeleteGuess you settled for pancakes too..and I enjoying it..very nicely made blinis Pavani..
ReplyDeleteAmazing clicks and lots of varieties of pancakes. nice
ReplyDeleteI cant even begin to think when to start making these... pics look superb..
ReplyDeletedont get buckwheat flour easily here, so thinking cud sub with ragi flour...
Buckwheat flour, hear it first time. Sounds healthy pancake Pavani.
ReplyDeleteThese are so beautifully made.
ReplyDeleteI should try it too. They look very tempting.
ReplyDeleteThey sound so earthy and must have tasted good with the sweet accompaniments.
ReplyDeleteLoved your page and this is one recipe I am gonna try to start with :)
ReplyDelete