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Buckwheat blini recipe

  • Serves 5
  • 10 mins to prepare and 20 mins to cook
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Buckwheat blini
Customer recipe by Galina Varese
Added 77 months ago

I am originally from Russia, and enjoy cooking. Wanted to share this simple recipe, which is great as a starter for dinner, and is lovely for parties as well. Arrange your blini on a big plate and ask your guests to add the soured cream + salmon themselves.

Add all the ingredients into a mixing bowl and use a blender until you have a smooth batter. You might want to experiment with the buckwheat/standard flour ratio. If you want, you might use just the buckwheat flour, but then the flavour will be very strongly on the buckwheat side. They will also be thicker. I like it at 50/50

Use a pancake pan, you need to add some butter or oil to it first. Once very hot, using a ladle, add the batter to the pan, or use a tablespoon if you like, about 2 tbsp per one pancake. Spread a bit of butter on top of the hot blini as you make them.

Do not use the lemon juice and sugar if you want an authentic Russian flavour. For the savoury blini add a generous dollop of the thick soured cream and a bit of the smoked salmon. Russian blini (pronounced bleenY) are often made using a buckwheat flour batter and have a pronounced nutty flavor. I know many recipes call them blinis, but blini in Russian is already in plural (one pancake is a blin), so I think the extra S is totally unnecessary

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 4 heaped tbsp standard self-raising flour
  • 4 heaped tbsp buckwheat flour
  • 2 eggs, medium
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 200ml Semi-skimmed or whole milk
  • 2 tbsp soured cream

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