Tattariblinit
recipe

A traditional Russian buckwheat pancake recipe, perfect for a savory breakfast or appetizer.
Preparation Time: 2 hours (plus overnight refrigeration)
Serving Size: 4-6 servings
Ingredients:
- 20 g fresh yeast
- 4 dl milk
- 2.5 dl buckwheat flour
- 3 dl wheat flour
- 3 eggs
- 3 tablespoons melted butter
- 1.5 dl beer
- 1 teaspoon salt
Instructions:
1. Warm the milk to about 42°C (107°F).
2. Dissolve the yeast in the warm milk.
3. Add the buckwheat flour and half of the yeast-milk mixture. Let the batter rise for at least 2 hours, preferably overnight in the refrigerator.
4. Separate the egg yolks from the whites. Add the yolks to the batter and whisk the egg whites until stiff peaks form.
5. Mix the beer, salt, and melted butter into the batter until smooth.
6. Gently fold the egg white foam into the batter.
7. Cook the blinis in a buttered skillet over medium heat until golden brown.
8. Serve with chopped red onion, sour cream, and trout roe.
Nutritional Information (per serving):
- Calories: 200
- Protein: 7 g
- Carbohydrates: 30 g
- Fat: 7 g
- Fiber: 2 g

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