What about making your own blinis for the holidays? I assure that the “homemade” version has little to do with the deceptive sponge cakes found in supermarkets. With a basic recipe, you can do all sorts of blinis. It’s the standalone version of the blinis recipe in the marinated salmon menu you can find here.
I give you the proportions for 50 mini blinis. Last year I bought a special pan, convenient for making regular pancakes. I was sceptic about this kind of utensil until recently: I admit that when you own such a pan, you instantly find a lot of applications that you never imagined before! Just like cooking potatoes or quinoa patties…
Ingredients for the buckwheat blinis
For 50 mini blinis:
- 1 cup (110g) of wheat flour
- 1 cup (110 g) of buckwheat flour
- 1 cup (250 ml) of milk
- 2 eggs
- 1/2 (8 g) of yeast
- 1 coffee-spoon sugar
- 4 tbsp stirred yoghurt
- 3 1/2 tbsp (50 g) butter
- Salt and pepper
Let milk cool. In a bowl, mix yeast with sugar and milk third. Let “rise” for 10 minutes, covered.
Meanwhile mix the flour in a large bowl. Add eggs, melted butter, yogurt and milk.
Mix thoroughly. Add the yeast mixture, salt and pepper. If dough is too thick, add a little water to make it liquid. Let stand one hour at room temperature under a cloth.
Oil your pan with a paper towel and pour small amounts of dough. Cook gently for 2 minutes. Turn and cook 1 minute on the other side. Get rid from the grid. Repeat until all the dough is finished.
These pancakes can be prepared in advance and warmed up at the last minute in a pan or toaster. They also freeze very well under a food wrap.