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🍽️ Light and Airy Blini Pancakes

705 kcal · 30 min · 4 servings

Ingredients

• 150 g Buckwheat flour
• 150 g Flour
• 1 pinch Salt
• 20 g Yeast
• 350 ml lukewarm milk
• 2 tbsp liquid butter
• 3 Eggs
• Ghee (for frying)
• 200 g Sour cream
• 4 tbsp Whipping cream
• 2 tbsp Chive rings
• Salt
• Pepper (from the mill)

Instructions

1. 1. Separate the eggs. Carefully lift the yolk away from the egg white.
2. 2. Mix the regular flour with the buckwheat flour in a bowl.
3. 3. Dissolve the yeast in the milk.
4. 4. Add the melted butter, the egg yolks, and a pinch of salt to the milk-yeast mixture.
5. 5. Stir everything together into the flour mixture.
6. 6. Cover the bowl.
7. 7. Let the dough rise in a warm place for about 20 minutes.
8. 8. Whip the egg whites until stiff.
9. 9. Gently fold the whipped egg whites into the batter just before cooking.
10. 10. Heat some ghee in a pan.
11. 11. Place a spoonful of batter into the pan.
12. 12. Fry the pancakes on both sides for about 1 to 2 minutes each.
13. 13. Fry them until they are golden brown.
14. 14. Stir the sour cream (Schmand) smoothly with the cream.
15. 15. Season the mixture with salt and pepper to taste.
16. 16. Serve the blini with a dollop of the sour cream and cream mixture.
17. 17. Sprinkle with fresh chives.

Nutrition per serving

• kcal: 705
• Protein: 17 g · Fett/Fat: 42 g · Carbs: 64 g