Low-Cal Fingerfood

Mini Pancakes with Smoked Salmon and Sour Cream (Blinis)

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Average: 4.7 (3 votes)
(3 votes)
Mini Pancakes with Smoked Salmon and Sour Cream (Blinis)
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Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in

Healthy, because

Even smarter

Smoked salmon adds a lot of colour to blinis and also offers valuable fats: the omega-3 fatty acids it contains are important for healthy blood vessels and a high level of concentration. Buckwheat and spelt flour contribute to the supply of sufficient fibre, which is important for a well-functioning digestion, among other things.

Vegetarian alternative? Simply replace the salmon with fine, marinated courgette strips or juicy peppers. This adds extra freshness to the blinis.

Ingredients

for
25
For the batter
3 eggs
150 grams Pastry flour
150 grams Buckwheat flour
½ cube fresh Yeast (21 grams)
500 milliliters lukewarm milk
2 Tbsps liquid butter
1 pinch salt
clarified butter (for frying)
For serving
200 grams Sour cream
150 grams Smoked salmon
Lemon peel
chopped parsley
How healthy are the main ingredients?
Sour creameggsaltparsley

Preparation steps

1.

For the batter, break the eggs and separate the white and yolk. Mix the wheat flour and buckwheat flour. Dissolve the yeast in the milk.

Make a well in the center of the mixed flour and add the yeast, melted butter, egg yolks and salt into it; mix well. If the batter is too thick or thin, the amount of milk may vary slightly. Cover and leave for about 20 minutes in a warm place.

Beat the egg whites until stiff and refrigerate. Fold the egg whites into the batter when ready to cook.

2.

Heat some butter in a pan and pour in a tablespoon of batter into it. Cook on both the sides until golden brown for 1-2 minutes. Drain on a paper towel (if desired, place in the oven at 80°C to keep warm).

3.

Serve the mini pancakes with a dollop of sour cream, a little smoked salmon, lemon zest and chopped parsley.