Buckwheat Blini – a delicious recipe with all-purpose, buckwheat flour, sugar, active dry yeast, salt, milk. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Whisk together first 5 ingredients in a large bowl.
2
Heat milk and butter in a saucepan over low heat; stir until butter melts and thermometer registers 110u00b0. Pour warm milk mixture into flour mixture, and whisk until smooth. Cover with plastic wrap, and let rise in a warm place, free from drafts, until doubled in volume (1 to 1 1/2 hours).
3
Whisk buckwheat batter to deflate; whisk in eggs.
4
Heat griddle or large skillet over medium heat, and brush lightly with melted butter. Working in batches, spoon 1 tablespoon batter onto griddle, spacing at least 2 inches apart. Cook until bubbles form on top and begin to pop, about 1 to 2 minutes. Turn blini; cook 1 minute or until golden brown on bottom. Cover with foil, and keep warm while cooking remaining blini.
342
kcal
Calories
19
g
Fat
32
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup all-purpose flour, 1/2 cup buckwheat flour, 1 1/2 tablespoons sugar, 1 (1/4-ounce) package active dry yeast, and more.
Yes, Buckwheat Blini falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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