4 Serves
83 Mins
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, warm milk, and yeast. Cover and let the batter rise in a warm place for 60 minutes.
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JapaneseVitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
121 µg / 400 µgCalcium
167 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
105 mg / 420 mgPhosphorus
332 mg / 1,250 mgPotassium
469 mg / 4,700 mgSodium
647 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
34 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
6 g / 20 gCholesterol
126 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Whisk the eggs into the risen batter until smooth. Heat a non-stick skillet over medium heat and lightly coat with cooking oil.
Pour small spoonfuls of batter into the hot skillet. Cook until bubbles form on the surface, then flip and cook for another minute until golden brown. Season the finished blinis lightly with salt and pepper.
Serve the warm blinis topped with slices of smoked salmon and a spoonful of sour cream.
20
g32
g33
g
American
Japanese