Mini Pancakes with Smoked Salmon and Sour Cream (Blinis)
The Mini Pancakes with Smoked Salmon and Sour Cream from Spoonsparrow are a hit at every party!
Ingredients
- 3 eggs
- 150 g Spelt flour Type 1050
- 150 g buckwheat flour
- 0.5 cube fresh yeast (21 g)
- 500 ml lukewarm milk (3.5 % fat)
- 2 tbsp liquid butter
- 1 pinch salt
- 2 tbsp olive oil
- 200 g Sour Cream
- 150 g Smoked salmon
- a few lemon zest strips
- 1 handful chopped parsley
Instructions
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1.
Separate the eggs for the batter. Mix the spelt and buckwheat flours together. Dissolve the yeast in the milk, then stir in the liquid butter, yolks and salt into the flour mixture. If the batter is too thick or thin, adjust the amount of milk slightly. Cover and let rise in a warm place for about 20 minutes. Chill the egg whites, beat them stiff, and fold them into the batter.
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2.
Heat some olive oil in a pan, drop spoonfuls of batter into it, and cook each side for 1–2 minutes until golden brown. Drain on kitchen paper (optionally keep warm at 80 °C in an oven).
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3.
Serve each blini with a dollop of sour cream, a slice of smoked salmon, lemon zest and chopped parsley.
