Buckwheat Pancakes Russian Blini
Recipe: #13276
July 23, 2014
Categories: Breakfast, Eastern European, Brunch, Vegetarian, Flour, more
"Needs time to rise overnight. Can serve with sour cream, caviar, or salmon. We eat like pancakes with maple syrup; a little sour pancake thing going on; they are good."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (196 g)
- Calories 328.3
- Total Fat - 12.4 g
- Saturated Fat - 6.4 g
- Cholesterol - 129.5 mg
- Sodium - 422.8 mg
- Total Carbohydrate - 43.1 g
- Dietary Fiber - 3.8 g
- Sugars - 9.1 g
- Protein - 12.8 g
- Calcium - 138.4 mg
- Iron - 1.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Proof yeast with warm water and honey.
Step 2
Scald milk. Add butter. Cool to lukewarm. Add egg yolks.
Step 3
Put egg whites in refrigerator overnight.
Step 4
Mix. Add yeast. Add flours and salt.
Step 5
Let rise overnight in refrigerator, covered, and let yeast rise in a warm spot in the morning.
Step 6
Add buttermilk.
Step 7
Beat egg whites; fold into batter.
Step 8
Make sure the griddle is hot and WELL greased; these babies want to stick. Fry.
Step 9
Keep stacked and covered to prevent drying out.
Tips
No special items needed.
0 Reviews
You'll Also Love
