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Buckwheat Blini Recipe
|Skim milk powder/Soy milk powder||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Dry yeast||2 Teaspoon|
|Buckwheat flour||1 1⁄2 Cup (24 tbs), sifted|
Serving size: Complete recipe
Calories 1470 Calories from Fat 729
% Daily Value*
Total Fat 82 g126.9%
Saturated Fat 14.9 g74.4%
Trans Fat 0 g
Cholesterol 741 mg
Sodium 262.2 mg10.9%
Total Carbohydrates 147 g49%
Dietary Fiber 21.1 g84.5%
Sugars 11.9 g
Protein 51 g102.3%
Vitamin A 17.3% Vitamin C 0.09%
Calcium 17% Iron 61.8%
*Based on a 2000 Calorie diet
Heat over medium heat until bubbles form on sides of saucepan.
Remove from heat and cool to lukewarm.
Add yeast and stir until softened.
In mixing bowl, beat egg yolks until thick.
Blend the yeast mixture into beaten yolks.
Stir in honey and oil.
Sift buckwheat flour and gradually blend it into batter, mixing thoroughly.
Set bowl over a pan of warm water, cover and let rise until double in bulk about 1 1/4 hours.
Beat egg whites until soft peaks form when beater is raised.
Fold gently but thoroughly into batter.
Preheat a lightly oiled griddle, on medium heat, until it is hot.
Using one tablespoon of batter for small pancakes and two tablespoons batter for larger pancakes, bake on griddle until bubbles form on edges and pancake is golden brown; turn pancake and bake two minutes longer.
If pancakes begin to stick to the griddle, oil it lightly again.