Blini with Rice Flour with Spiced Aubergine/Eggplant Purée

Preparation info

  • Makes

    35–40

    blini
    • Difficulty

      Easy

    • Ready in

      30 min

Appears in

The Rice Book

By Sri Owen

Published 1993

  • About

People in Indonesia make pancakes called serabi, and eat them for breakfast with sugar syrup flavoured with ginger or vanilla, or else with sweetened coconut milk. If this reminds you of American breakfast pancakes eaten with maple syrup, that is not surprising, for they are very similar. A Russian blin is the same sort of thing again. The blini described here are made, like serabi, of wheat flour mixed with some rice flour. They are very good for breakfast, but I suggest using little ones as bases for savoury fish or – as here – for a spiced aubergine/eggplant purée. They make an excellent appetizer with a drink before dinner.

Ingredients

Method