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Produce => Recipes => Topic started by: alkanet on December 18, 2014, 17:53:29
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they can't be that difficult, can they??
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Just like making mini American pancakes! Easy!
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except I couldn't find any flour :(
try again tomorrow
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so I made them with plain flour and bicarb, and J didn't like them at all
so I made them with wholemeal flour and yeast and an egg. They were better but not right either. Just like mini thin pancakes. You can't balance smoked salmon on top
i'll have 1 more go
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so I made them with plain flour and bicarb, and J didn't like them at all
so I made them with wholemeal flour and yeast and an egg. They were better but not right either. Just like mini thin pancakes. You can't balance smoked salmon on top
i'll have 1 more go
There is a Delia recipe online with yeast and buckwheat flour. Delia usually works for me ........ good luck :wave:
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Make sure your batter is thick enough and use about a tablespoonful of batter onto a hot griddle or thick frying pan. This should give you the size and thickness you need to put a topping on.
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yes, too thin mixture. My ones actually looked like the picture,
http://allrecipes.co.uk/recipe/2903/three-fish-blinis.aspx?o_is=LV (http://allrecipes.co.uk/recipe/2903/three-fish-blinis.aspx?o_is=LV)
but weren't what I wanted
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What are blinis? I thought they were scotch pancakes made with yeast. While bannock are just a pancake recipe a bit heavy on the flour and then cooked quickly on a hot oiled pan. My MIL came from Scotland and had a special girdle pan for them.
We used to eat a lot of them when the children were small, they are such a quick meal. Served with lots of butter and jam.
I have also used the yeast recipe but it take a lot longer, you have to wait an hour or so for the yeast to get going. They were both a good way of using up going off milk before refrigeration. My MIL used leave milk to go sour specially. If you are feeling improverished you can leave out the eggs in the blinis, and they become a sort of thin crumpet.
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Blinis are small pancakes made with buckwheat flour and yeast. Cook them on a griddle or thick frying pan. Strong flour will be ok if you can't get buckwheat. They were originally from Russia served with caviar. We ten to serve them here with soured cream/cream cheese and smoked salmon. I like them but OH prefers a small savoury scone.
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We like blinis too with smoked salmon and crème fraiche laced with horseradish. I cheat and buy them ready made and bng them in the freezer for when I need them.
Discovered when Possum was small that OH (from Worcester) had never eaten drop scones! Now they're one of her favourite holiday breakfasts but as a child they were a favourite after school snack when she came home with friends. One of these, aged 20,has joined our salsa class and still remembers drop scones fondly. Not a Belgian thing at all.