Buckwheat BLINI breads

Preparation time: approximately 1 hour
Difficulty: Low

Ingredients

• 150 g buckwheat flour (GLUTENO)

• 100 ml milk (can be plant-based – oat, almond…)

• 2 eggs

• 1 tablespoon sugar 

• 1/2 teaspoon salt 

• 1 tablespoon melted butter or oil

• 1/2 teaspoon dry yeast 

• 50 ml warm water (for yeast activation)

Preparation instructions

1. Yeast activation: In a small bowl, mix warm water, sugar, and yeast. Leave for 5–10 minutes for the yeast to activate (the mixture will foam slightly and smell).

2. Wet ingredients: In a large bowl, whisk the eggs, add milk and melted butter (or oil). Stir in the activated yeast.

3. Dry ingredients: In another bowl, mix the buckwheat flour with salt.

4. Dough: Slowly fold the dry ingredients into the wet ones. Mix until you get a smooth dough. It should be thicker than for pancakes, but still pourable. If it's too thick, add a little milk.

5. Rising: Cover the bowl and let the dough rise in a warm place for 30–45 minutes until it slightly increases in volume.

6. Cooking: Heat a frying pan to medium temperature and grease with butter or oil. Spoon the dough to form smaller pancakes. Cook for about 2 minutes on each side until golden brown.

7. Serving: Serve the blini warm with your favorite toppings – sour cream, cream cheese spread, pâté, smoked salmon, jam, honey…

 Bon appétit!