Ingredients
Method
- Melt butter and set aside for pan.
- Whisk egg whites until soft peaks for, set aside.
- Whisk milk, egg yolk and lemon zest together in medium bowl.
- Add buckwheat flour, baking powder, sugar and salt. Whisk until smooth.
- Fold in egg whites into batter until incorporated.
- Heat up a flat pan or griddle over med-high heat.
- Using a pastry brush, mop a bit of butter on pan to coat.
- Pour 2 tsp of batter on pan to form blini. (Repeat as room allows). Cook for 2-3 minutes, then flip and let cook 1-2 minutes.
- Transfer to a plate to cool. Remop pan with butter and continue to make blinis using the batter.
Notes
- Make the blinis right after you added in the egg whites to keep the batter light and airy
- Once blini are cooked place them on a cake rack to cool completely. Dont stack the blini when hot or they flatten.
- It may take a couple trial blinis to get the pan at the right heat. You can test a small amount of batter first before committing to covering the whole pan.
- Blini can be made in advance. Either the day before (keep them in an airtight container in the fridge) or freeze them! Freeze them first as single layers, then you can wrap in plastic and stack them. I use wax or parchment between layers then wrap with plastic.