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🍽️ Fluffy Buckwheat Blini with Caviar

280 kcal · 30 min · 4 servings

Ingredients

• 2 Eggs
• 100 g Wheat flour
• 100 g Buckwheat flour
• 15 g fresh yeast
• 275 ml lukewarm milk
• 2 tbsp liquid butter
• 1 pinch Salt
• Ghee (for frying)
• 100 g sour cream
• black caviar
• trout caviar

Instructions

1. 1. Separate the eggs. Carefully lift the yolk away from the egg white.
2. 2. Mix the wheat flour and buckwheat flour in a large bowl.
3. 3. Dissolve the yeast in the milk.
4. 4. Stir the milk-yeast mixture together with the liquid butter, egg yolks, and a pinch of salt into the flour mixture.
5. 5. Check the consistency of the batter.
6. 6. Adjust the amount of milk slightly if the batter seems too thick or too runny.
7. 7. Cover the bowl.
8. 8. Let the batter rise in a warm place for about 20 minutes.
9. 9. Put the egg white in the refrigerator.
10. 10. Beat the cold egg white until stiff just before cooking.
11. 11. Gently fold the beaten egg white into the finished batter.
12. 12. Heat some clarified butter in a frying pan.
13. 13. Place spoonfuls of batter into the hot pan.
14. 14. Cook the pancakes in batches.
15. 15. Fry each side for 1 to 2 minutes until golden brown.
16. 16. Place the finished blini on a kitchen towel.
17. 17. Let excess fat absorb.
18. 18. Optionally keep the blini warm in the oven at 80 degrees Celsius.
19. 19. Arrange the warm blini on plates.
20. 20. Garnish them with sour cream and caviar.
21. 21. Serve immediately.

Nutrition per serving

• kcal: 280
• Protein: 9 g · Fett/Fat: 15 g · Carbs: 28 g