Savory Buckwheat Blini
Savory Buckwheat Blini are delightful leavened pancakes that combine the earthy flavor of buckwheat with light, fluffy textures. Hailing from the traditional cuisine of Russia, these versatile blini serve as a perfect canvas for a variety of toppings, making them an ideal choice for appetizers, finger foods at parties, or even an elegant starter. Traditionally topped with rich sour cream and luxurious caviar, these pancakes can also be paired with smoked salmon, dill-infused crème fraîche, or any number of creative toppings. These blini store well in an airtight container for a couple of days, maintaining their deliciousness. Simply bring them to room temperature before serving to elevate your culinary experience. Plus, they can easily be made gluten-free, ensuring accessibility for all your guests.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
buckwheat flour
1/2 cup (Sifted)
plain flour or gluten-free flour
1/4 cup (Sifted)
baking powder
1 1/2 teaspoons (Sifted)
egg
1 (Lightly beaten)
buttermilk
3/4 cup (Mixed)
butter
30 g (Melted)
xanthan gum
1/2 teaspoon (Optional, only if using gluten-free flour)
Instructions
1
In a medium-sized mixing bowl, sift together the buckwheat flour, plain flour (or gluten-free flour), baking powder, and xanthan gum (if using).
2
Gradually whisk in the beaten egg, followed by the buttermilk, ensuring that all the dry ingredients are fully incorporated and the batter is smooth.
3
Stir in the melted butter until well combined.
4
Heat a non-stick frying pan over medium heat and lightly grease it if necessary.
5
Drop small portions (about 2 teaspoons) of the batter onto the heated pan, leaving enough space between each for them to spread slightly.
6
Cook the blini for approximately 2-3 minutes or until small bubbles form on the surface and the edges begin to look set. Carefully flip each blini and continue cooking for an additional 1-2 minutes until golden brown on both sides.
7
Transfer the cooked blini to a wire rack to cool. Repeat until all batter is used.
8
Once cooled, top the blini with your favorite toppings such as crème fraîche mixed with dill and topped with smoked salmon, or simply serve with caviar and a dollop of sour cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Buckwheat Blini?
Savory Buckwheat Blini are traditional Russian leavened pancakes known for their light, fluffy texture and earthy buckwheat flavor.
What is the origin of this recipe?
These blini hail from the traditional cuisine of Russia.
Are Savory Buckwheat Blini gluten-free?
They can easily be made gluten-free by using gluten-free flour and adding xanthan gum as specified in the recipe.
What gives these blini their unique flavor?
The earthy flavor is primarily derived from the use of buckwheat flour.
How much buckwheat flour is used in this recipe?
The recipe requires 1/2 cup of sifted buckwheat flour.
What are the traditional toppings for blini?
Traditionally, blini are topped with rich sour cream and luxurious caviar.
Can I use smoked salmon as a topping?
Yes, smoked salmon paired with dill-infused crème fraîche is a highly recommended alternative topping.
How should I store leftover blini?
Store them in an airtight container for a couple of days to maintain their freshness.
How should I serve stored blini?
Simply bring the stored blini to room temperature before serving for the best experience.
What is the purpose of xanthan gum in this recipe?
Xanthan gum is an optional ingredient used only if you are substitute plain flour with gluten-free flour to improve texture.
What is the serving size for each blini?
The recipe suggests dropping small portions of approximately 2 teaspoons of batter onto the pan for each blini.
What type of pan is recommended for cooking?
A non-stick frying pan is recommended for the best results.
At what heat setting should I cook the blini?
The blini should be cooked over medium heat.
How long should each side cook?
Cook the first side for 2-3 minutes until bubbles form, then flip and cook the other side for 1-2 minutes until golden brown.
How do I know when to flip the blini?
Flip them when small bubbles form on the surface and the edges begin to look set.
What liquid is used to make the batter?
The recipe uses 3/4 cup of buttermilk.
How many eggs are required for the batter?
The recipe calls for one lightly beaten egg.
Should the butter be melted before adding to the batter?
Yes, 30g of butter should be melted and stirred into the batter until well combined.
How do I prevent the blini from getting soggy while cooling?
Transfer the cooked blini to a wire rack to cool properly.
Is it necessary to sift the dry ingredients?
Yes, you should sift together the buckwheat flour, plain/gluten-free flour, baking powder, and xanthan gum.
How should I incorporate the wet and dry ingredients?
Gradually whisk in the beaten egg followed by the buttermilk into the sifted flours to ensure the batter is smooth.
Can these be served as appetizers?
Yes, they are ideal as appetizers, finger foods at parties, or as an elegant starter.
How many ingredients are in this recipe?
There are 7 main ingredients required for the base blini recipe.
What type of flour besides buckwheat is used?
You can use either 1/4 cup of plain flour or a gluten-free flour alternative.
Do I need to grease the pan?
The recipe suggests lightly greasing the non-stick frying pan if necessary.
What is the total number of blini tags?
The recipe is associated with 11 tags including blini, Russian, and appetizers.
Are these blini leavened?
Yes, they use 1 1/2 teaspoons of baking powder as a leavening agent.
What is the description of the batter's texture?
The batter should be smooth after all dry ingredients are fully incorporated.
Can I use dill-infused crème fraîche?
Yes, it is a recommended topping when serving with smoked salmon.
Are these blini savory?
Yes, this specific recipe is for Savory Buckwheat Blini.