Mini Pancakes with Smoked Salmon and Sour Cream (Blinis)
Healthy, because
Even smarter
Nutritional values
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.
(Percentage of daily recommendation)
| Calorie | 115 cal. | (5 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 117 mg | (3 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 1 g |
Ingredients
- 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
Preparation steps
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.
