- 2 cups warm milk (110 degrees F/45 degrees C)
- 1 (.25 ounce) envelope active dry yeast
- 1 teaspoon sugar
- 1 cup buckwheat flour
- 4 eggs, beaten
- 1/4 cup sour cream
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1 1/3 cups all-purpose flour
- Pour warm milk into a large bowl, then sprinkle yeast onto the milk, and allow to soften for 5 minutes. Stir in sugar and buckwheat flour; cover, and let rise for 1 hour.
- Stir in the eggs, sour cream, heavy cream, salt, and flour until a batter forms. Cover again, and let rise for 2 hours.
- Heat a large skillet over medium heat. Spray with cooking spray, then pour in small amounts of batter to form 1 1/2-inch blinis. Cook until the blinis begin to set and dry, and the bubbles begin to burst, about 2 minutes. Flip over, and continue cooking until browned on the other side, about 1 minute.
06/12/2019
recipepes.com
buckwheat blinis, recipe
PT15M
PT1H
5
455 calories
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