Ingredient:
Blini:
125 g (4 oz) plain flour
125 g (4 oz) buckwheat flour
½ tsp salt
½ tsp fast-action dried yeast
450 ml (3/4 pint) milk, warmed
1 egg, separated
Sunflower oil, for frying
To serve:
2×75 g jars lumpfish roe (1 red, 1 black)
125 g (4 oz) cooked peeled prawns
125 ml (4 fl oz) crème fraiche
Lemon segments and fresh chives, to garnish
Method:
Put both types of flour into a large bowl. Add the salt and yeast, then stir together until evenly mixed.
Gradually beat in the warm milk to make a smooth batter. Cover the bowl and leave in a warm place for about 40 minutes until the mixture is frothy and has doubled in volume.
Beat the egg yolk into the flour and yeast mixture. Put the egg white into a clean bowl and whisk until stir but not dry, then fold into the mixture.
Heat a large non-stick frying pan or griddle, brush with oil, and heat until the oil is hot. Spoon about 2 tbsp batter into the pan for each.
Blini:
125 g (4 oz) plain flour
125 g (4 oz) buckwheat flour
½ tsp salt
½ tsp fast-action dried yeast
450 ml (3/4 pint) milk, warmed
1 egg, separated
Sunflower oil, for frying
To serve:
2×75 g jars lumpfish roe (1 red, 1 black)
125 g (4 oz) cooked peeled prawns
125 ml (4 fl oz) crème fraiche
Lemon segments and fresh chives, to garnish
Method:
Put both types of flour into a large bowl. Add the salt and yeast, then stir together until evenly mixed.
Gradually beat in the warm milk to make a smooth batter. Cover the bowl and leave in a warm place for about 40 minutes until the mixture is frothy and has doubled in volume.
Beat the egg yolk into the flour and yeast mixture. Put the egg white into a clean bowl and whisk until stir but not dry, then fold into the mixture.
Heat a large non-stick frying pan or griddle, brush with oil, and heat until the oil is hot. Spoon about 2 tbsp batter into the pan for each.
