To date I've relied on Delia for my blini recipe (and bumped up the buckwheat to about 50%) but Dan Lepard's blini are 100% buckwheat - part buckwheat groats (kasha) and part buckwheat flour - would it work?
Well aside from sticking like hell when I tried the first one on a griddle (after which I switched to the recommended non stick pan) it was plain sailing and they tasted great - every bit as good as the wheat addition ones. No more folding in beaten egg white, this is how I will make blini in future!
|Pile them high|
|Half way there|
|A map of India?|