Buckwheat Blinis with Smoked Salmon and Scrambled Eggs
There is nothing quite so delicious as a lazy Sunday with something extra special for breakfast. These homemade blinis (fluffy yeast pancakes) are easy to make, and so much nicer than shop bought. Served here with smoked salmon and scrambled egg for delicious and decadent filling brunch. 74 calories each and 4.6% fat per serving
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Buckwheat blinis with smoked salmon and scrambled eggs
Calories per serving
- 30g buckwheat flour
- 20g plain flour
- 1 tsp baking powder
- 3 eggs, beaten
- 1-2 tbsps skimmed milk
- 20g thin smoked salmon, cut into strips
- salt and freshly ground black pepper, to taste
- oil spray, for the pan
- lemon or lime wedges and fresh parsley, to serve
- Sieve the flours and and baking powder together into a mixing bowl. Add 1 of the beaten eggs and whisk together, adding sufficient milk to form a thick paste.
- Heat a non-stick frying pan and spray lightly with oil spray. Using a tablespoon, drop spoonfuls of the mixture into the pan and cook for 1 minute on each side. Remove from the pan and keep warm.
- Beat together the 2 remaining eggs, adding an extra splash of milk, and season with salt and black pepper. Cook the eggs briskly in the bottom of a non-stick saucepan until just set. Remove from the heat and spoon onto the blinis.
- Top with the smoked salmon and serve with fresh lemon and parsley.