Ingredients (serves 4)
- 90g buckwheat flour (you could use any other flour)
- 150ml milk (I used full-fat but I guess skimmed or semi-skimmed would do just fine)
- 1 tsp baking powder
- 1 tsp mustard powder (I used Colman's)
- 75g grated cheddar cheese (better mature than mild)
- 2 tbsp of chopped chives
- 2 egg whites
- Knob of butter
- Scrambled eggs (see this recipe), to serve
- Smoked salmon (from a sustainable source), to serve
- Lemon wedges, to serve
- Preheat a plate in the oven at 60°-70°C
- In a large bowl, mix buckwheat flour, milk and baking powder with a whisk until you have a smooth batter
- Add the cheese, mustard powder and chives and mix until combined
- In a separate bowl whisk (I used a hand mixer) the egg whites with a pinch of salt until they form very soft peaks
- Gently fold the eggs whites into the cheese-milk-flour batter
- Place a large non-stick frying pan on high heat and melt a small knob of butter in the pan (make sure the entire surface is 'buttered')
- When the butter starts to brown a bit, turn the heat down to medium-high and add heaped tablespoons (depending on the size you want) of batter into the hot pan
- Cook the blinis until small bubbles start to appear on the surface then, using a spatula, gently flip them over and cook the other side until slightly browned (about 1-2 minutes)
- Remove the ready blinis to the preheated plate in the oven to keep warm and continue with the rest of the batter (I always like to add an additional small piece of butter before the next batch)
- Serve two blinis per person topped with scrambled eggs, a couple of slices of smoked salmon, a lemon wedge and a few sprinkles of chopped chives
Bon appétit!
