4 Serves
95 Mins
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, salt, and yeast.
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FrenchVitamin K
9 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
134 µg / 400 µgCalcium
380 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
194 mg / 420 mgPhosphorus
705 mg / 1,250 mgPotassium
979 mg / 4,700 mgSodium
947 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
80 µg / 55 µgFiber
6 g / 28 gSugar
13 g / 50 gSaturated Fat
29 g / 20 gCholesterol
657 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 g
Create a well in the center of the dry ingredients and pour in the warm milk, whisking until the batter is smooth.
Cover the bowl with a clean kitchen towel and let the batter rise in a warm spot until doubled in size, about 1 hour.
Stir the melted butter and egg yolk into the risen batter.
In a separate small bowl, whisk the egg white until stiff peaks form, then gently fold it into the batter.
Cover the bowl again and let the batter rest for 20 minutes.
Heat a small amount of butter in a large nonstick skillet over medium heat. Drop small dollops of batter into the pan, ensuring not to overcrowd.
Cook for about 1 minute until bubbles form on the surface, then flip and cook for an additional 30 seconds until golden brown.
Remove the finished blini to a plate and cover with a kitchen towel to keep warm while frying the remaining batter.
9
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g9
g
Austrian