Mini Pancakes with Smoked Salmon and Sour Cream (Blinis)
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.
- 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 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.
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).
Serve the mini pancakes with a dollop of sour cream, a little smoked salmon, lemon zest and chopped parsley.