Buckwheat Blini

Name: Buckwheat Blini
Yield: Yield: approximately 20 blini, 4½ inches (11.2 cm) in diameter
Cuisine: Russia
Ingredients: Clarified butter for greasing the pan; 1 tablespoon (15 g) granulated sugar; 1 teaspoon (5 g) salt; 3 eggs, separated; ½ cup (120 ml) beer; ½ cup (120 ml) buttermilk; 2 ounces (55 g) bread flour; 5 ounces (140 g) buckwheat flour; 1½ cups (360 ml) whole milk, at room temperature; ½ ounce (15 g) or 1 tablespoon (15 ml) fresh compressed yeast

Preparation info

Yield: approximately
20
blini, 4½ inches in diameter

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

½ ounce (15 g) or 1 tablespoon (15 ml) fresh compress

Europe
Russia
Starter
Dinner
Eastern Europe
Breakfast
Vegetarian

Method

Dissolve the yeast in the milk. Incorporate the buckwheat flour and mix to form a smooth paste. Cover and set aside in a warm place for 1 hour to rise.
Add the bread flour, buttermilk, beer, and egg yolks, stirring until smooth. Cover and set aside in a warm place for 1 hour to rise again. After the second rising, the blini batter may be reserved in the refrige