Ingredients for Buckwheat Cheddar Blini With Smoked Salmon
- 1 cup buckwheat flour
- 1 teaspoon baking powder
- Mustard Powder
- Skim Milk
- Chives
- Sharp Cheddar Cheese
- Salt & Freshly Ground Black Pepper
- 2 large egg whites
- Smoked salmon, to taste (amount depends on number of blini)
- Nonfat Sour Cream
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How to Make Buckwheat Cheddar Blini With Smoked Salmon
- In a medium bowl, whisk together 1 cup buckwheat flour, 1 teaspoon baking powder, and 1/2 teaspoon dry mustard.
- Gradually whisk in 1 cup milk until the batter is smooth.
- Stir in 1 1/2 tablespoons chopped fresh chives, 1/2 cup shredded cheddar cheese, and season generously with salt and pepper.
- In a separate bowl, beat 2 large egg whites with a pinch of salt until stiff peaks form.
- Gently whisk one-fourth of the egg whites into the batter to lighten it.
- Carefully fold in the remaining egg whites using a spatula, being careful not to deflate them.
- Heat a lightly oiled griddle or non-stick pan over medium-high heat. (You can also use vegetable oil spray).
- Spoon 1-tablespoon mounds of batter onto the hot griddle, leaving space between each blini.
- Cook for approximately 2 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.
- Transfer the cooked blini to a plate or serving platter.
- Top each blini with a slice of smoked salmon, a dollop of sour cream, and a sprinkle of fresh chives.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
1g
Fat
3g
Carbs
1g