Tired of the same old appetizers? These small, savory buckwheat pancakes—sometimes known as "blini"—are as simple to make as your Saturday morning silver dollar pancakes. And when they're paired with tangy blue cheese spread and a drizzle of honey, they make a delicious update on conventional cheese and crackers.
2/3 cup buckwheat flour
1/3 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup buttermilk, plus 2 tablespoons to thin batter
1/3 cup beer
2 tablespoons melted butter, plus more for the skillet
4 ounces cream cheese, room temperature
4 ounces crumbled blue cheese, room temperature
kosher salt and black pepper
1/3 cup honey
Sat fat 3.5g
How to Make It
In a large bowl, whisk together the buckwheat flour, all purpose flour, baking powder, baking soda, sugar, and salt. In a separate, small bowl, whisk together the egg, buttermilk, beer, and butter. Stir the egg mixture into the flour mixture until smooth (try not to overmix).
Heat a large nonstick skillet or griddle over medium heat and lightly grease with melted butter. For each blini, spoon a heaping tablespoon of batter onto the skillet. Cook until lightly browned and bubbles show on the surface, about 2 minutes, then flip and cook another minute. Transfer cooked blini to plate and place in a 200 degree oven to keep warm. Repeat, buttering the skillet between batches, until batter is gone. (If batter thickens up, thin with remaining buttermilk.)
In a small bowl, stir together the cream cheese and blue cheese until combined. Serve the blinis topped with the cheese mixture, seasoned with salt and pepper, and drizzled with honey.
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