Sunday, 14 February 2010

Homemade blinis

You can buy blinis in the supermarket at home but not out here in Spain, which I'm really glad about because it forced me to make them for this party. And then I wondered why I stopped making them and started to buy them because homemade has got to be better!

Plus the fresh yeast you get out here is seriously cute in a little yellow package and smaller than a matchbox, check out the photos.

225g buckwheat/wholewheat flour
250g plain flour
pinch of salt
2 free-range eggs, plus 2 free-range egg whites
45g fresh yeast
2 tsp caster sugar
1 pint warm milk
1 tbsp melted butter
vegetable oil, for frying

1. Sift the flours together into a bowl and mix with a pinch of salt.
2. Make a well in the centre of the flour mixture and add the two whole eggs and one of the egg whites. Whisk from the centre outwards to create a thick paste.
3. In a separate bowl, combine the yeast, sugar and milk and leave to stand for a couple of minutes.
4. Gradually pour the yeast mixture into the flour and egg mixture, whisking constantly, to make a smooth batter.
5. Add the melted butter and stir well.
6. Cover the bowl with clingfilm and leave in a warm place for one hour. (I put mine in front of the fire)
7. Just before cooking the blinis, whisk the remaining egg white in a clean bowl until light, then fold into the batter.
8. Heat a little oil in a frying pan over a medium heat. Spoon in the batter.
9. When bubbles start to appear on the surface of the batter, turn the blini over and cook the other side.
10. Remove the blini from the pan and keep warm while you make the rest of the blinis in the same way.

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