Buckwheat Blinis With Ricotta and Blueberries Recipe

Name: Buckwheat Blinis With Ricotta and Blueberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup buckwheat flour; ¼ cup whole wheat flour; 1 ½ teaspoons baking powder; 2 tablespoons raw sugar; 2 eggs, light beaten; 1 cup buttermilk; 1 teaspoon vanilla extract; olive oil flavored cooking spray; low-fat ricotta cheese, to serve; fresh blueberries, to serve

Servings: persons

1 cup buckwheat flour
¼ cup whole wheat flour
1 ½ teaspoons baking powder
2 tablespoons raw sugar
2 eggs, light beaten
1 cup buttermilk
1 teaspoon vanilla extract
olive oil flavored cooking spray
low-fat ricotta cheese, to serve
fresh blueberries, to serve

1
Combine the flours, baking powder and sugar in a mixing bowl.
2
Make a well in the center and pour in the eggs, buttermilk and vanilla, and whisk until smooth.
3
Add a little more milk if the batter is too thick.
4
Heat a frying pan over medium heat and lightly spray with oil.
5
Drop the batter bt the tablesppon in batches, into the pan and cook for 1-2 minutes each side, or until the blinis are golden.
6
Serve topped with a tbsp of ricotta and a few blueberries.

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup buckwheat flour, ¼ cup whole wheat flour, 1 ½ teaspoons baking powder, 2 tablespoons raw sugar, and more.

Yes, Buckwheat Blinis With Ricotta and Blueberries 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.

Buckwheat Blinis With Ricotta and Blueberries

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