1 egg, separated
300ml warm milk
100g plain flour
125g buckwheat flour
¾ tsp salt
7g fast action yeast, dried
Rapeseed oil, for frying
- Whisk the egg yolk and the warm milk.
- In a separate bowl, sift together the flours, salt and yeast. Make a well in the dry ingredients and pour in the milk mixture, whisking until smooth. Cover the bowl with cling film and leave in a warm place for at least one hour (longer if possible), until risen and bubbly.
- Whisk the egg white until stiff. Gently but thoroughly fold one-third of the egg white into the flour mixture, then fold in the rest.
- Brush a non-stick pan with a little oil and place over a medium heat.
- Drop a small amount of the batter into the pan. If it sizzles, it’s ready.
- Spoon teaspoons of batter into the pan, making sure not to over-crowd them. Cook the wheatcakes gently for about 1½-2 minutes, until the tops are speckled with tiny holes. Flip them over and cook for one more minute. Remove to a plate. Repeat with the remaining batter, brushing the pan with a little more oil as needed.
- Place the wheatcakes on baking trays and freeze. Once frozen, you can transfer them to a sealable freezer bag.
- Serve the wheatcakes with either sweet or savoury toppings. Try crème fraîche with smoked salmon and dill, mushrooms fried with butter and thyme, strong cheese and chutney, smoked mackerel paté, goat’s cheese and sundried tomatoes, cream and jam, or lemon curd with berries.
Note: Wholemeal wheat flour can be used as an alternative to Buckwheat flour, if you wish.
Per Blini 26kcals, 0.5g fat (0g saturated), 4.5g carbs, 0g sugars, 1.1g protein, 0g fibre, 0.048g sodium
To make these gluten-free, use all buckwheat flour.