PANCAKES-Buckwheat Blinis (thick)

 When cold they are still soft and moist 

 Buckwheat Blinis (thick, soft pancakes) 

 
 
 
 
Adapted from a recipe taken from the programme
The Delicious Miss Dahl,
March 2010 BBC2. 
 
Buckwheat flour is naturally sweeeter and more gooey than other gluten free flours, therefore, these blinis are thick, soft and light and made without any form of sugar. 
 
The original recipe is included at the bottom of this page.
 
 History
It was breakfast time and I thought I would try these with a small omelette - being half asleep I used water instead of milk, and I forgot the baking powder - you could hardly tell the difference.  Being tidy minded I didn't like having a spare egg yolk - so that went into the batter too.  It tasted too salty so the next time the salt was left out.  The butter burnt in the pan so I used just olive oil to cook them.  They turned out very well indeed. 
 
I didn't know one could remove so much yet still have so much left
 
THEN the next time I made them I added about 1/4 cup of grated courgette (peeled) - wow!  Very moist.  Courgette adds a lot of moisture but with no noticeable difference to the taste.
 
And here is the final version which was just spot on
 
Eileen's adapted Blini Recipe
Buckwheat Drop Scones (or in Aberdeen - Pancakes)
INGREDIENTS    makes enough for three good sized blinis
                                      or one very hungry person
 
 1/3 Cup Buckwheat Flour (Doves Farm) (under 2 ozs)
 1/3 Cup Cold Water (or milk)                            
 1 large Egg - Organic & Free Range
 Small pinch Salt                                          
 1/6 Cup of grated (peeled) Courgette (Zuccini) 
 Olive oil for cooking - aboout 1/2 teaspoon per pancake in a non-stick pan
 
If you prefer to make four blinis use 1/2 cup flour, 1/2 cup water, 1/4 cup courgette grated, 1 large Egg, pinch salt. 
 
I sometimes use a little more courgette if I accidentally grate too much - but too much can feel a bit wet
 
        METHOD - equipment small electric whisk or a hand balloon whisk
  1. Separate the egg - putting the white into a small bowl and the yolk into the larger bowl.  If the yolk breaks see step 4. below.  Look under section for New Cooks with video links on separating egg, etc
  2. Measure 1/3 cup of  flour and 1/3 cup water and place in the larger bowl with the yolk
  3. Peel then grate about 1/6 cup Courgette, put into larger bowl with flour and egg yolk and water
  4. Whisk the egg white until stiff, set aside for a moment.  [If the yolk has broken and gets into the white then a change of plan is needed.  You can whisk the white and the yolk together until it is like thick salad cream, which works just as well but takes a good bit longer to whisk]
  5. Warm your pan on a fairly high setting.  I turn on the heat just before I start to whisk the egg but if I am a little slow it overheats
  6. Stir together the yolk, flour, salt, water, courgette forming a stiff batter.
  7. Gently stir the stiff egg white into the batter in the large bowl.                 Or, if the yolk was broken, pour in the whisked (whole)

TO COOK

  1. Using a half-cup measure - fill with batter, scrape off excess with something flat so as not to overfill
  2. Pour about 1/2 teaspoon olive oil into centre of hot pan then immediately pour batter into centre of the pan, using small spoon to scrape it all out of the cup

    3.  shake the pan back and forth to flatten the batter just a little, or            leave it thick if you prefer

    4. When it is coloured underneath turn it over - the time it takes to colour          depends upon the temperature of your pan.

    5. Be sure to cook both sides then place on a warm plate until they are all   cooked - CLICK SUBPAGES BELOW to read more

 

 











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