Ingredients
225g buckwheat / whole-wheat flour
225g plain flour
pinch of salt
2 free-range eggs, plus 2 free-range egg whites
45g fresh yeast
2 tsp caster sugar
700ml warm milk
1 tbsp melted butter
Vegetable oil, for frying
100g cooked prawns
100g soured cream
Handful of chopped chives
Method
Sift the buckwheat (or whole-wheat) flour together with the plain flour into a bowl and mix with a pinch of salt.
Make a well in the centre of the flour and add the two whole eggs and one egg white. Whisk from the centre outwards until you have a thick paste.
In a separate bowl, combine the yeast, sugar and milk and leave to stand for five minutes.
In a small sauce pan melt the butter.
Gradually pour the yeast mixture into the flour and egg mixture, whisking constantly, until you have a smooth batter, then add the melted butter and stir well.
Cover the bowl with clingfilm and leave in a warm place for one hour.
Just before cooking the blinis, whisk the remaining egg white in a clean bowl until light, then fold into the batter.
Add a light coating of oil to each well in the pan and heat over a medium heat. Once hot, add a tbsp. of batter to each well.
When bubbles start to appear on the surface of the batter, turn the blini over and cook the other side.
Remove the blinis from the pan and keep warm while you make the rest.
Serve warm with prawns, soured cream and chives.
Products Used
KITCHEN CRAFT TINNED 16CM ROUND SIEVE
COLOURWORKS MEDIUM PURPLE MELAMINE TWO TONE MIXING BOWL
KITCHEN CRAFT SIDE HANDLED ROTARY WHISK
NATURAL ELEMENTS SMALL CERAMIC BOWL
MASTER CLASS NON-STICK HEAVY DUTY 16CM SAUCEPAN
