Blinis are often served up as delightful bite-sized canapés but they work just as well as saucer-sized pancakes that can make a vegetarian dish that much more appealing. Here is our recipe for quick and easy Buckwheat Blinis!
The topping here is really just using what we had in the fridge and freezer that night – use your imagination and top these with whatever takes your whim. Our blini batter can be prepared the night before, making this an ideal weeknight cook-up.
Serves 4 as a light meal
- 1 unit - Batch of That Sugar Basics - Buckwheat Blini batter
- 25 g - Butter
- 300 g - Endamame beans, pees or broad beans
- 4 unit - Eggs
- 2 tbsp - Yoghurt or Cashew cheese
- - A handful vietnamese mint or other salad greens for garnishing
- Preheat the oven to 120-150 degrees Celsius.
- Heat a non-stick frying pan over medium to high heat and add the butter.
- When it starts sizzling, pour in a few tablespoons of batter per blini and let cook for a few minutes on each side. In our pan we fit 3 or 4 at a time – try not to overcrowd!
- Keep the blinis warm in the oven while you prepare the toppings.
- In a saucepan of boiling water, throw in the asparagus and edamame pods. Boil for 5 minutes then lift out with a large slotted spoon (we’ll re-use the water for the eggs)
- Put the asparagus aside and pop the edamame beans from their pods.
- Turn the pot of boiling water down to a really low simmer.
- Crack the eggs and gently lower each one into the water. Cook for 2 minutes then remove (this should give you runny eggs)
- To put together, stack 3 or 4 blinis per plate, portion out the edamame & asparagus, top with a poached egg and garnish with the mint or salad greens.
- Dollop yoghurt or cashew cheese on the plate to finish.