Buckwheat Blinis
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A spin on traditional buckwheat blinis, these are easy to make, naturally sweetened, and a flawless breakfast or brunch item with infinite ways to customize delicious family friendly toppings.
- Preparation 90 min
- Cook 2 min
Ingredients
- 3/8 cup all-purpose flour
- 1/3 cup buckwheat flour
- 4 teaspoons Just Date Sugar
- 1 1/4 teaspoons active dry yeast (or baking powder)
- 1/4 teaspoon salt
- 1 cup whole milk
- 3 tablespoons butter, cut into cubes
- 2 large eggs, lightly beaten
- Creme fraiche or vegan creamy alternative
- Smoked salmon
- Just Pomegranate Molasses
- Fresh dill sprigs
- Ruby red grapefruit
Instructions
- Whisk together all purpose flour, buckwheat flour, Just Date Sugar, yeast, and salt in medium bowl.
- Place milk and butter in small saucepan. Stir over low heat until butter melts and mixture reaches 110°F.
- Pour warm milk mixture into flour mixture and whisk until smooth.
- Cover with plastic wrap and let stand in warm area until doubled in volume, 1 to 1.5 hours (or 15-20 minutes if using baking powder).
- Whisk batter to deflate, then whisk in eggs.
- Preheat oven to 200°F. Heat large skillet over medium heat. Brush lightly with butter or oil.
- Pour 2 tbsp batter for each blini onto skillet. Cook 1-2 minutes until bubbles form on top and begin to pop.
- Turn blinis and cook until golden brown on bottom, another 1-1.5 minutes.
- Keep warm blinis on baking sheet in warm oven if needed.
- Top warm blinis with crème fraîche, smoked salmon, dill sprig, and squeeze of Just Pomegranate Molasses. Serve with grapefruit slices.
by Just Date
