Buckwheat Blini
5. November 2013
This recipe will be great for the upcoming holiday quarter. It is a very attractive and practical appetizer or fingerfood, both today and modernly called monotubes.)
In addition, it is gluten-free! But if you do not have buckwheat and you are not cowardly, you can use the most common wheat. And, as I like it, make any recipe a little healthier, and here it is offered to add some of the seeds, flakes, gluten-free flakes to the dough ... Whether chi , sesame or chopped flaxseeds, you will definitely benefit your guests or your loved ones.
I've tried these blini for sweet, so if you have some dough remaining, the next day in the fridge you will last and you can conjure up a sweet breakfast.
20 minut
-
10
porcí
Postup
1.
Mix the milk with the egg. Add the sifted mixture of flour and baking powder, salt and sugar. Finally, dissolve the melted butter, but be careful, not hot. Put the dough in the fridge for 30 minutes to rest.
2.
Prepare dressing by mixing all ingredients. When serving it, you can blink it or place it in a separate saucepan, a small sauce, and each person will serve himself according to taste.
3.
Heat the pan or, if you have a pancake, brush it with oil and fry it moderately quickly on each side. On one piece, use about 2 tablespoons of dough, turn ... Turn each "pancake" until bubbles begin to appear on the surface of the raw dough.
4.
You can mix the chopped dill into the cream or cheese or just sprinkle it on the surface. And you're ready to serve.
