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January 20, 2021
I'm a seasonal eater, as you've probably gathered by now, and January means buckwheat blinis and smoked salmon. It's a way of celebrating the New Year and the new administration and of boosting one's health and Omega 3 status. I use a Blini recipe that a Finnish chef gave me twenty years ago. You'll need a mini pancake pan of the kind sold by NordicWare to make these small pancakes. They keep (wrapped) in the fridge for weeks (if they stay around that long).
I've never shared this recipe before and hope that it will inspire you to try these earthy buckwheat pancakes. The original recipe -- Blinnies `a la Grand M`ere -- is in French but I translate it here. (Please excuse the accents but I can't figure out how to get them above the letters.)
p.s. I wasn't a grandmother when I first started making these blinis but now that I am, I'm especially grateful to the grandmother who shared this.
One package of yeast (50 grams)
200 milliliters of warm water
3 scant teaspoons salt
3 eggs (Omega 3 eggs, of course)
400 milliliters or 1 2/3 cups warm cream (I usually use half and half)
100 grams melted butter (Grassfed, of course)
300 grams or 1 1/3 cup buckwheat flour
100 grams or 1/3 cup wheat flour
50 grams or 3 heaping Tablespoons flaxseed meal
600 grams or 2 1/3 cup boiling milk
Mix the yeast in the warm water; add the salt, eggs, warm cream and melted butter.
Add the buckwheat, flour and flax and mix.
Cover with a dishcloth and let rest in a warm place for 4-5 hours.
Add the boiling milk to kill the yeast.
Grease your special pancake pan and heat over a medium-low flame to make the blinis. (They take longer to cook than you might think.)
Serve with chopped egg and onion and salmon roe or smoked salmon and sour cream or creme fraiche.
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