BUCKWHEAT BLINIS
15ml dried active yeast,
Pinch castor sugar,
250ml warm milk.
100g plain flour.
3 egg yolks,
150g buckwheat,
3 egg whites,
Pinch salt,
Butter.
Serves: 24
Source: Anton Mosimann - naturally
METHOD
Activate yeast with a pinch of sugar and 100ml warm milk.
Weigh flour into a large bowl, add activated yeast and beat together, leave in a warm place 30-60 mins. This is a thinish mixture.
Separate eggs.
Add yolks, buckwheat flour to the yeast mixture prove again 30 mins.
Whisk egg whites until stiff and fold into batter.
Heat a little butter in a frying pan.
Drop portions of batter into the pan. I use a dessert spoon, this makes a good sized blini. Can be made any size you like.
Cook 3/4 at a time.
Cook for 2/3 mins until bubbles start to appear and underside is a light brown.
Turn over and cook another 2 mins.
Take out and keep warm, if eating immediately.
Repeat until all mixture is gone.
Leave to cool
These freeze very well
