Buckwheat Blinis Recipe
1/2 cup buckwheat flour
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp granulated sugar
1/2 tsp salt
About 3/4 cup milk, at room temperature
1 large egg
3 tbsp unsalted butter, melted (if using salted butter, reduce salt to 1/4 tsp)
2/3 cup sour cream
6 oz. smoked salmon
2 oz. black lumpfish caviar
1/3 cup finely chopped fresh chives
Step 1: In a large bowl, mix together buckwheat flour, all-purpose flour, baking powder, sugar and salt. Make a well in centre.
Step 2: In a separate bowl, whisk together milk, egg and butter. Whisk into flour mixture until smooth, adding up to 2 tbsp more milk, if necessary, to make a batter that flows but is not runny.
Step 3: Heat a drizzle of oil in a large non-stick skillet over medium-high heat. Pour about 1 tbsp of batter into skillet to make 2″-diameter blinis. Fill pan with blini. Cook for 1-1/2 to 2 minutes or until bubbles break on surface. Flip and cook for 30-60 seconds longer or until underside is golden. These blinis should be much browner that you would allow for regular pancakes. Repeat with remaining batter, adding more oil as necessary.
Step 4: If making ahead, let cool completely. In airtight container(s), arrange blinis in layers between wax paper — up to four layers is fine. To re-heat, wrap frozen blini in foil (some overlap is fine). Bake in pre-heated 350ºF oven for 10-15 minutes or until heated through.
Step 5: Garnish slightly cooled blinis with sour cream, smoked salmon, caviar, chives and pepper. Serve immediately.
Makes about 4 dozen