Breakfast Blinis
Adapted from Donna Hay's A Cook's Guide
Makes approximately 20-25 blinis depending on size
-
2/3 cup (100g) plain all purpose flour
-
1/4 cup (35g) buckwheat flour
-
1 teaspoon active dry yeast
-
1/2 cup (125ml) milk
-
1/3 cup (80g) sour cream
-
1 egg separated
-
1/2 teaspoon salt
-
oil for frying
For scrambled egg and smoked salmon or ham version:
-
1 tablespoon butter
-
3 eggs
-
1/4 cup milk
-
salt and pepper
-
200g smoked salmon or ham
-
fresh chives to garnish
For sour cream and smoked salmon version
-
1/3 cup sour cream
-
200g smoked salmon
-
fresh dill
Buyer's tip: You can find buckwheat flour in the health food section of most supermarkets or in health food stores
Step 1 - Place the milk and sour cream in a small saucepan over low heat cook, stirring with a whisk until lukewarm and the mixture is smooth. Add the egg yolk and whisk to combine. Meanwhile place the flours and yeast in a bowl and stir to combine. Gradually add the milk mixture to the flour mixture whisking until smooth.
Step 2 - Cover with a clean, damp cloth and set aside in a warm place for 30 minutes or until bubbles appear on the surface and the mixture is foamy and thick.
Step 3 - Whisk the egg white until soft peaks form and add this to the mixture and stir well to combine.
Step 4 - Heat a medium or large saucepan on medium heat and add some oil. Using a teaspoon drop a heaped teaspoonful of mixture onto the pan-it is thicker than a pancake mixture so it can be dolloped. Cook for 1-2 minutes until bubbles appear on the surface and then gently turn over and cook until golden.
Step 5 - To serve with scrambled eggs, heat butter in a saucepan (I used the same saucepan that I cooked the blinis in). Whisk eggs, milk and salt together until beaten. Cook eggs slowly, moving them around gently and as little as possible. Break up the egg so that it can sit on top of a blini and top it with a triangle of smoked salmon and chives and a grind of black pepper.
Step 6 - To serve with sour cream and smoked salmon, spoon a little sour cream onto a blini and then top with a triangle of smoked salmon and a sprig or two of fresh dill.