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Buckwheat Blini

Natural.Foodie's picture
Ingredients
  Warm water 1 1⁄2 Cup (24 tbs) (At 110°F)
  Active dry yeast 1 Tablespoon
  Flour 1 1⁄2 Cup (24 tbs) (Preferably Unbleached)
  Skim milk 1 1⁄2 Cup (24 tbs)
  Buckwheat flour 1 1⁄2 Cup (24 tbs)
  Egg substitute 1⁄2 Cup (8 tbs)
  Canola oil 1⁄4 Cup (4 tbs)
  Honey 1 Tablespoon
  Egg whites 3
For topping
  Dry curd cottage cheese 2 Cup (32 tbs)
  Maple syrup 2 Tablespoon
  Lemon rind 1⁄2 Teaspoon, grated
  Vanilla extract 1⁄4 Teaspoon
  Peaches 3 Cup (48 tbs), sliced
  Seedless grapes 1 Cup (16 tbs), halved
Directions

MAKING
To make Blini :
1. In a large bowl, combine the water and yeast and set aside to proof for 15 minutes (the yeast will become loamy).
2. Mix in the unbleached flour.
3. Cover and let the batter rise for an hour.
4. Whisk in the milk, buckwheat flour, egg substitute, oil, and honey.
5. Cover and let it rise for 1 hour.
6. In a bowl, beat the egg whites until stiff and fluffy
7. Fold into the batter.
8. Coat a nonstick frying pan or griddle with nonstick spray.
9. Heat over medium-high heat.
10. Drop tablespoon-size mounds of batter into the pan.
11. Cook until browned underneath and nearly dry on the top; turn and cook briefly on the other side.

To make the topping:
12. In a blender, blend the cottage cheese, maple syrup, lemon rind, and vanilla until smooth and transfer to a small bowl.

SERVING
13. Serve the blini with the topping.
14. Top it up with peaches and grapes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Fried
Dish: 
Bread
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
4

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