Tattariblinit (Gluten-Free)
recipe

A delicious gluten-free recipe for savory Russian-style buckwheat pancakes, perfect for any occasion.
Preparation Time: 5 hours (including rising time)
Serving Size: Serves 6-8
Ingredients:
- 8 dl milk
- 50 g yeast
- 9-10 dl buckwheat flour
- 0.33 l gluten-free beer (e.g., Kukko)
- Approximately 2 tsp salt
- 400 g sour cream or crème fraîche
- 1 dl melted butter
- 6 egg yolks
- 6 egg whites
- (clarified butter for frying)
Instructions:
1. Warm the milk until it is lukewarm. Dissolve the yeast into the milk and stir in the buckwheat flour. Allow the batter to rise in a warm place for 4-5 hours or overnight.
2. Separate the egg yolks from the egg whites. Melt the butter and clarify it.
3. Mix the egg yolks, beer, salt, sour cream, and melted butter into the batter.
4. Just before frying, beat the egg whites until stiff peaks form and gently fold them into the batter.
5. Fry the batter in clarified butter on medium heat until thick pancakes are formed.
6. Blinis can also be made in advance and warmed in a 150°C (302°F) oven before serving.
Nutritional Information (per serving):
Calories: 320
Protein: 10g
Carbohydrates: 30g
Fat: 18g
Fiber: 2g
Sodium: 300mg

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