Buckwheat Blinis for Easy Entertaining!
This is one of those great ‘keep in your back pocket’ recipes to whip out when the time calls for some easy entertaining. I’ve always loved blinis but when they’re usually made they’re packed full of grains. For those of us sensitive to that, we’ve had to miss out. Well, look no further friends. This buckwheat blinis recipe will soon be your go-to.
One thing to note, if you’ve used buckwheat before you’ll recognise it’s familiar slightly bitter, earthy flavour. Remember! Salt is the antidote to all bitterness. That’s why very dark chocolate or a very dark caramel is delicious with salt! So make sure your topping ingredients have an extra salty kick. Like in my anchovy, tomato, basil buckwheat blinis!
As we’re making our way into Spring, I’m so looking forward to getting stuck into planning some dinner parties and entertaining. Most of mine usually revolve around tabletop games and some really delicious cocktails. And these buckwheat blinis perfect to use your starters around!
- 75g buckwheat flour
- ½ packet dry yeast (3g)
- 120g milk, warm
- 30g butter, melted
- 1 egg, separated
- 120g buttermilk
- Pinch Pink salt, Murray River
- For the buckwheat blinis, mix the flour, salt and yeast in a bowl and gradually stir in the warm milk. Cover and allow mixture to rise in a warm place for approximately 1 hour.
- Stir in the butter, egg yolk and buttermilk. Whisk the egg white to medium peaks and fold through the batter mixture. Let rest for approximately half an hour.
- Heat extra butter in fry pan over medium heat. Pour batter into a circle shape and wait for bubbles to form, approximately 1-2 minutes. Flip over and cook for approximately 1 minute. Repeat with remaining batter until complete. Makes 12.
- Grain free
- Gluten free
- Refined sugar free