Blini Like Bellissimo
Mini Italian-inspired buckwheat pancakes with strawberries, sour cream, and a butter glaze
30 minutes
Serves 4
BreakfastItalianNut-freeSoy-free
Herb's take
A nod to Italian dolce for breakfast, these blini swap caviar for sun-ripened strawberries and finish with a rich butter glaze. You'll unlock the secret to pillowy pancakes that sing with sweet and tangy contrast.
Ingredients
Yield
4
Instructions
- 01In a medium bowl, combine strawberries and 1 tablespoon of sugar. Lightly mash to release juices and set aside.
- 02Melt 4 tablespoons of butter in a small saucepan over low heat, then let cool slightly.
- 03In a large bowl, whisk together all-purpose flour, buckwheat flour, baking powder, salt, and remaining 1 tablespoon sugar.
- 04In another bowl, mix milk, melted butter, egg, sour cream, lemon zest, and vanilla extract until smooth.
- 05Pour the wet ingredients into the dry mixture and stir gently until just combined. Batter should be thick and a little lumpy.
- 06Heat a nonstick skillet or griddle over medium heat and add a small pat of butter. Drop batter in heaping tablespoonfuls to form mini pancakes.
- 07Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook another 1-2 minutes until golden brown. Transfer to a plate and keep warm. Repeat with remaining batter, adding more butter as needed.
- 08For the butter glaze, melt the remaining 2 tablespoons of butter in a small pan until just foamy, then remove from heat and swirl to cool slightly.
- 09To serve, stack blini on plates, spoon over macerated strawberries, add a generous dollop of sour cream, and drizzle with the warm butter glaze. Serve immediately.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.