The recipe for Classic Blinis, made with yeast, is here. The recipe below uses the buckwheat in a quicker method. You will find these pancakes invaluable while you are avoiding ordinary wheat. They are delicious hot or cold. This recipe assumes you are using the coarser buckwheat. If you can obtain the finer buckwheat flour use 1 American cup and not ¾ cup, and don’t liquidize the ingredients.
| Ingredients |
MAKES 8–10 |
| METRIC (IMPERIAL) |
AMERICAN |
| 115g (4oz) coarse buckwheat flour |
¾ cup |
| ½ teaspoon sea salt |
½ teaspoon |
| 225ml (7½fl oz) water |
scant 1 cup |
| 2 large eggs, whisked |
2 |
| 1 tablespoon, or as required oil*, optional |
¼ tablespoons, or as required |
| |
|
| For cooking |
|
| 1 tablespoon oil* |
¼ tablespoons |
Method
- Put the buckwheat and salt into a bowl. Bring the water to the boil, pour over the buckwheat and leave until cold.
- Stir in the eggs and mix thoroughly. Add the oil just before cooking the pancakes. (This is not essential but helps stop the pancakes sticking and is invaluable if they are to be frozen.)
- To give a smoother texture pour the ingredients into a liquidizer or food processor and process for about ½ minute. You will still have the nutty grains of the wheat but they will be finer.
- Pour about 1 teaspoon of oil into a pancake pan (skillet) then add a large spoonful of the mixture. The ideal size for general purposes is about 10cm (4 inches) across. If necessary, spread out the mixture to give this size using the back of the spoon.
- Cook over a low heat for 4–5 minutes, or until the pancake is golden brown on the underside and can be turned over easily. If you have a large pan, cook more than one at a time.
- Continue in this way. If using a non-stick pan you may not need any more oil but make sure it is very hot before cooking each pancake.
- Serve hot with savoury or sweet ingredients.
Freezing
Separate each cooked pancake with squares of waxed paper. Defrost at room temperature.