Russian Buckwheat Blini offers a culinary journey into traditional Russian cuisine with its light and fluffy pancakes made using buckwheat flour. These delightful blini can be enjoyed for breakfast or as a sophisticated appetizer, paired with sour cream, smoked salmon, or even caviar. The process involves fermenting the batter, which contributes a tangy flavor and an airy texture to these pancakes. Relish the experience of preparing this dish and appreciate its distinct and inviting taste, reminiscent of the rich culinary traditions of Russia.

Ingredients

• 1 cup buckwheat flour
• 2 cups buttermilk
• 2 tablespoons sugar
• 1/2 teaspoon baking soda
• 1 pinch salt

Instructions

1. In a bowl, combine buckwheat flour, buttermilk, sugar, and salt.
2. Cover the bowl and let the batter ferment at room temperature for 1 hour.
3. Stir in the baking soda until the batter is well mixed.
4. Heat a non-stick pan over medium heat.
5. Pour small portions of batter onto the pan to form pancakes, about 3 inches in diameter.
6. Cook until bubbles appear on the surface, then use a spatula to flip and cook the other side until golden brown.
7. Place cooked blini on a warm plate, and continue with the remaining batter.
8. Serve warm with sour cream, smoked salmon, or caviar.

Keywords: Buckwheat, Pancakes, Tangy, Breakfast, Russian

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