RECIPE: Blini
At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand how to make and prepare a basic pancake mix, you can make a whole range of different pancakes using the same principle.
With Pancake Day (Shrove Tuesday) falling on 16th February, not everyone is looking for a sweet treat. This recipe is perfect for those looking for a scrumptious savoury alternative to join in the Pancake Day festivities!
Blini
Ingredients
2 cups buckwheat flour (use half strong flour if preferred)
12ozs/375ml milk
4ozs/100ml rapeseed oil
½ oz/ 6g fresh yeast
pinch of sugar
2 eggs separated
½ teaspoon salt
melted butter for greasing the frying pan
Method
1.Warm the milk.
2.Into the milk add the sugar, oil, yeast and egg yolks and mix all together well.
3.Then add this wet mixture to the flour and salt that have been placed in a large bowl.
4.Whisk gently to remove any lumps.
5.Put in a warm place to rise until doubled in volume.
6.Fold the egg whites into the risen dough just before using.
7.Brush a hot griddle with melted butter.
8.Cook the blini on both side. They should be a little thicker than pancakes. Make small blini for cocktail nibbles or larger ones for a main meal.
9.Serve with smoked fish, sour cream or yoghurt and chives. For a delicious vegetarian option subsite the smoked fish for hard boiled eggs!
Cooking during Covid-19
We have a wealth of experience to share in these unprecedented times if you need help cooking during Coronavirus. We’ll be giving you tips and recipes on using store cupboard ingredients, preserving, pickling & above all making the most of your valuable ingredients & not wasting food. PLEASE let us have YOUR questions and SHARE on Facebook or Instagram what you’ve been cooking & our founder Rosalind will be able to get back to you with answers so we can all learn from each other.
