Buckwheat blini with sour cream
Thin buckwheat pancakes served warm with a dollop of sour cream.
Ingredients
- Buckwheat80g
- Flour50g
- Eggs2pcs
- Milk200ml
- Butter15g
- Sour cream60g
- Salt1g
Steps
- 1
Cook buckwheat until soft, then blend smooth.
- 2
Whisk in flour, eggs, milk and salt to make a batter.
- 3
Cook small blini in butter until golden on both sides.
- 4
Serve warm with a spoonful of sour cream.
Nutrition per serving
8gProtein
36gCarbs
10gFat
256Calories
