These blinis freeze well, meaning you can have a little more time to run around doing everything else come party day, then you can just defrost, add your topping of choice, and serve – perhaps with this refreshing elderflower cocktail.
I love pancakes made with buckwheat flour, especially these buckwheat crepes with ham and cheese I made for pancake day last year. The buckwheat gives them a lovely slightly nutty flavour and a brown colour.
Whilst traditional blini are made with yeast, these are not for a couple of reasons:
1. I find not using yeast easier and quicker, and
2. Yeast-free foods are less likely to make me feel ill.
You don’t miss the yeast at all: folding whipped egg whites into the batter makes them light and fluffy; and the homemade buttermilk (mixing milk with lemon juice) provides the slight tang that you get in yeast products.
The blinis are very versatile: you can eat them warm or cold, as canapés or a starter – serve them slightly larger size, like a pancake, with a green salad. You will get around 20 pancake size blini from this recipe.
Can you freeze blinis?
Yes, you can freeze these buckwheat blinis: Cool the blinis thoroughly, then wrap well, placing baking paper in between each one. They will keep in the freezer up to 3 months.
Can you make this blinis recipe in advance?
You can make the blinis up to 2 days in advance and keep in the fridge. If you want to serve them warm, wrap in foil and place in a warm oven (160˚C/ 325˚F) for 10-15 minutes. Once topped, they are best eaten immediately.
Serving ideas to go on top of the blini:
I have used smoked salmon and a ricotta/greek yogurt mix here (see below). You cold replace the salmon with smoked trout.
For vegetarian blinis, try roasted vegetables and basil, brie and cranberry sauce, or I also love beetroot hummus, with feta and dill.
- 80 g buckwheat flour
- 80 g plain flour
- 1.5 tsp baking powder
- 1 egg separated
- 1 c/250ml milk – mixed with 2 tsp lemon juice
- 1 tbsp olive oil
- Mix flours with baking powder, then add the egg yolk and stir.
- Gradually add the milk.
- In a separate bowl whisk the egg white until fluffy then fold into the flour/milk mixture a little at a time until you have a smooth batter.
- Heat a non stick frying pan over a medium heat.
- Place dsp mixture onto the pan and cook for a couple of minutes.
- When bubbles appear, flip over and cook for another minute more.
- Serve straight away, cool then keep in fridge for 24 hours, or freeze (see above).