Buckwheat Blini with Yogurt Dips
Not only calcium from yoghurt is essential for strong bones and teeth: buckwheat supplies silicic acid, a variant of the trace element silcium. It contributes to the formation of collagen, which is the most important fibrous component of bones and teeth, so the more collagen is available in the tissue, the stronger it is. Bone loss and brittle teeth are therefore a thing of the past with a good silclium balance.
You can also prepare a dip sweet and fruity. For this, mix one portion of yoghurt with 100 grams of chopped strawberries or blueberries. Berries contain very little sugar and help to control blood sugar levels, as well as providing other valuable ingredients such as antioxidants that contribute to our health.
- 3 eggs
- 6 ounces Pastry flour
- 6 ounces Buckwheat flour
- 5 teaspoons Yeast
- 12 ounces lukewarm milk
- 2 tablespoons butter (melted)
- 1 pinch salt
- clarified butter (for frying)
For the blini batter, separate eggs and set whites aside. Combine wheat flour and buckwheat flour. Dissolve yeast in milk and stir with butter, egg yolks and salt into the flours. Let stand about 20 minutes in a warm place.
For the dips, mix yogurt with lemon juice and cream and season with salt and pepper. Stir yogurt mixture until smooth and divide into three portions. Cut salmon into thin strips, mix into one portion of yogurt and top with caviar. Dice ham finely and mix into second portion of yogurt. Mix herbs into third portion of yogurt.
Beat egg whites until stiff and fold into blini batter.
Heat butter in a frying pan. Fry blini batter in tablespoon portions until golden brown on both sides, 1-2 minutes. Keep finished blini warm.
Serve blini with dips.