Buckwheat Blinis

Small yeast-leavened pancakes do double-duty as a homey breakfast or a snazzy appetizer.  Feeling traditional?  Serve with crème fraiche and caviar.

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Votes: 9
Rating: 2.67
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Servings 10servings
Prep Time 10minutes
Cook Time 10minutes
Passive Time 90minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 9
Rating: 2.67
You:
Rate this recipe!
Servings 10servings
Prep Time 10minutes
Cook Time 10minutes
Passive Time 90minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Combine warm milk, sugar and yeast and let sit until yeast has dissolved, about 5 minutes.
  2. Whisk in eggs and butter, then Bob’s Red Mill Buckwheat Pancake Mix. Cover and let rest until bubbly, about 90 – 120 minutes.
  3. Oil or butter a nonstick skillet and heat over medium-high heat. Pour 1 Tbsp batter onto skillet per blini and cook until edges are set and bubbles have formed on the top, about 2 minutes. Flip and cook on the second side, 1 – 2 minutes. Serve immediately or hold warm in a 200°F oven. Makes about 40 blinis.
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