RECIPE: Buckwheat Blinis
From the Savvy Chic Cuisine dish:
ROOIBOS-CURED SALMON GRAVLAX
Lemon crème fraîche, Champagne vinegar-pickled shallots, Buckwheat blinis
Traditional blinis are made with yeast, which would produce a lighter pancake. However, when time is an issue, this recipe will work in a pinch. Savvy Tip: Make sure the ingredients are at room temperature and let the mixture rest 20 minutes before cooking to let the gluten in the flour relax – this will help keep the blinis light.
½ cup all purpose flour
¼ cup buckwheat flour
2 teaspoon sugar
½ teaspoon baking soda
½ teaspoon salt
2 large eggs, separated
½ cup milk
3 tablespoon unsalted butter, melted
Mix the dry ingredients in a bowl.
Mix the egg yolks and the milk then whisk into the dry ingredients. Mix until smooth but do not overmix.
Beat the egg whites to soft peaks and fold into the yolk mixture.
Fold in the butter until smooth. Cover and let rest 20 minutes.
Spray a non-stick pan and heat over moderate heat until hot.
Working in batches, pour 1 ½ tablespoon batter in the pan, making sure to leave at least a 1-inch space between the batter.
Cook on one side until bubbles start to appear, about 1 minute. Flip and cook briefly on the other side until golden brown.
Savvy Tip: Blinis tend to get dry, so keep covered until ready to use. You can also make them in advance and keep in the fridge overnight. When ready to use, warm in an oven at 300F for 4-5 minutes.