Recipe for blinis or savoury piklets!

Blinis with yeast
2 cups milk
7g dried yeast
1 tablespoon sugar
2 1/2 cups buckwheat flour
good pinch salt
1/4 teaspoon baking powder
2 eggs, separated
clarified butter for cooking

Warm milk in a saucepan until blood temperature (around 36C) or until just warm to the touch. Pour into a bowl and whisk in yeast and sugar. Stand in a warm place for 15 minutes to ferment; the mixture should bubble and double in size.

Combine flour, salt and baking powder and set aside.

Whisk egg yolks and add to milk yeast mixture. Make a well in the centre of the flour and gradually stir in milk until batter is thick.
Heat fry pan over medium heat and add a spoonful of clarified butter. Place spoonfuls of mixture into pan. Cook 1-2 mins or until bubbles appear, then turn.

To serve; spoon a dollop of creme fraiche onto each blini and top with a slice of smoked salmon and a little snip of dill.

Whisk egg whites to soft peaks and fold through batter. The batter should have the consistency of a slightly loose cake batter.

Sourdough Blinis how they do them in Russia -

http://glutenfreeday.com/!p=481

I have a simple recipe, no yeast or buckwheat. More like a savory pikelet, easy to make and cook. If you would like me to post it!

I have just used the plain piklet recipe keeping the sugar to only 1 Tblspoons and added some dried herbs, salt and pepper - one teaspoon size batterinto the pan for each one.I think they turned out great - then topped with cream cheese and smoked salmon.delish.

Just thinking. chopped chives in the batter would be nice. as would smoked paprika for another flavour.

I have searched but it only gives ideas of what to put on them but whats the diference in a blini or savoury piklets! and if you have a recipe that would be even better. TIA

blinis have buckwheat in them Maureen. I am sure I put a recipe on here once before. Shall have a look.

Yeast Free Buckwheat Blinis.taken from Taste Magazine (Sophie Gray)

1/3 cup buckwheat flour
2/3 cup plain flour
¼ tsp baking soda
1 tsp sugar
½ cup cultured buttermilk
2 eggs, separated
1 Tbsp melted butter
Extra butter, for frying

Topping
1-2 Tbsp finely chopped chives or dill
¾ cup crème fraîche
Smoked salmon shavings or slices

30-plus bite-size blini

Cooking time: Less than 60 minutes

Method

In a large bowl sift together the flours, baking soda, sugar and a pinch of salt. Make a well in the middle and add the buttermilk and egg yolks. Use a whisk to mix the batter, gradually drawing the dry ingredients into the liquids to make a thick, lump-free paste.

In a clean bowl beat the egg whites until stiff, then use a metal spoon to fold them into the batter. When all the egg white is incorporated, fold in the melted butter.

Preheat 2 frying pans and melt a small knob of butter in each. When the butter is bubbling, scoop ¾ dessertspoon of batter and use your finger to slide it off the tip of the spoon into the pan. Sliding it off the tip will produce round blini; tipping off the side makes oval blini. Work quickly with batches of about 4 in each pan. When the surface begins to bubble, quickly flip each blini with a palette knife to cook the other side. When both sides are golden and blini are springy to touch, remove to a cooling rack.

To prepare topping, stir herbs into crème fraîche. Spread on blini and top with a sliver of smoked salmon.

Cook's tips

- To make a selection of each blini, divide the basic mixture into 2 or 3 portions and flavour each portion separately. Remember to reduce the proportions of the flavourings.

- Toppings and bases can be mixed and matched and cream cheese is optional. Add a herb garnish if liked.

Quote

cookessentials (1187 )6:57 am, Tue 20 Dec #10

Blini's are a pikelet made with yeast and buckwheat flour. You can make the buckwheat pikelet recipe supplied by cooks, and as you have probably never tasted a blini made with yeast, I think you will find them absolutely fine for your requirements.

I usually make them in bulk, preferrably not so close to Christmas when there is so much more going on, and freeze them for later use.

ok.wont bother with them today but will keep the recipe for future. I think I have too much food anyway! its only the neighbours for drinks and I have two (double recipes) of dip, crumbed prawn, chicken kebabs, chicken rolls, asparagus rolls its usually for just 2-3 hours and other times I have done a ham with yummy breads and sauces but its not reciprocated so I thought damn I will just do a few nibbles. Although do have the ingred for zuchinni and feta fritters.

oh .just remember a few cheese too to create a platter with other pickles etc and a chocolate slice if needed.