Sweet Buckwheat Blini
Sweet Buckwheat Blini - Sweet blini: Very fast, easy, and absolutely delicious!
Healthy, because
Even smarter
Nutritional values
Currants give this sweet dish a refreshingly tart note, and along with the whole wheat flour, provide plenty of dietary fiber to aid digestion.
This recipe tastes excellent with all berries. Outside the fresh berry season, you can simply use frozen or varieties or fruit jelly.
(Percentage of daily recommendation)
| Calorie | 166 cal. | (8 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 183 mg | (5 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 79 mg |
Ingredients
- Ingredients
- 4 Tbsps Whole-grain buckwheat flour
- 3 Tbsps Pastry flour
- ½ tsp cream of tartar
- 2 eggs
- 2 ozs cane sugar
- 1 pinch salt
- 7 ozs red Currants
- 11 ozs Cream cheese (13% fat)
- 2 tsps honey
- liquid Sweetener
Kitchen utensils
Preparation steps
Whisk together the buckwheat flour, all-purpose flour and baking powder in a bowl.
Combine eggs, 2 tablespoons hot water, cane sugar and a pinch of salt in a mixing bowl. Beat until creamy with a hand mixer, about 3 minutes.
Gently fold in the flour mixture in 2 batches.
Line a baking sheet with parchment paper. Spoon the batter on top in 8 portions.
Bake on middle rack of preheated oven at 400°F until golden brown and set, about 8 minutes. Remove from oven, place on a wire rack and let cool completely, about 20 minutes.
Meanwhile, rinse currants and drain well. Set aside 4 large segments for garnish. Carefully strip the rest from the stems with a fork into a bowl.
Stir together the cream cheese and honey, then add sweetener to taste. Fold in the currants and spread the cheese mixture on the cooled buckwheat blini. Garnish with reserved currants and serve.
