I feel like I’ve been skipping out on too many ffwD assignments lately. Whether it’s the unappetizing sounding recipes (salmon in a jar or raw onion & icy beet salad) or just a lack of time to pick up specialty items (cornish hen), I find myself less motivated to make the effort. I wanted to shake myself out of this funk, so when I saw that buckwheat flour was needed for the blini this week, I resolved not to grumble despite the fact that I had to make an extra trip to the specialty store and that I would probably have to pay through the nose for a package of buckwheat flour. To my surprise, it was only $3.49 for a 1-pound bag. Not bad considering I was expecting to pay in the $7 to $8 range. Plus, I knew that the flour could be used in future baking ideas.
Anyway, onto the blini! I was a bit nervous about the look and consistency of this batter as I set it aside to rise. It didn’t look like normal bread dough, nor did it have any sort of liquid consistency even close to pancake batter. After an hour and a half, the batter didn’t double in volume, but the consistency wasn’t as dense as I feared. I just wish Dorie had mentioned that the batter would become more “pancake batter-y” after adding the beaten eggs. I did learn a new trick, though. If you don’t have a warm spot in your kitchen for your dough/batter to rise, place it in the oven! (While it’s off, of course.) Thanks to my sister (Codename: Chunklet’s mom) for the tip!
Anyway, these little blini didn’t turn out so bad! The color was interesting because of the whole grain buckwheat flour, and I’m always down for some good smoked salmon, dill and creme fraiche! Overall, this was a pretty delicious recipe even after the extra effort to obtain the buckwheat flour!
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To see how other bloggers fared with their buckwheat blini, check out French Fridays with Dorie where we make recipes from Dorie Greenspan’s Around My French Table: More Than 300 Recipes from My Home to Yours.