Rice Flour Blini
- Total Time
- 30 minutes
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Ingredients
- 1package active dry yeast
- Pinch sugar
- 1¼cups milk
- 1cup rice flour, preferably ''forbidden'' (black) rice flour
- ½cup all-purpose flour
- 1teaspoon salt
- 2eggs, lightly beaten
- 3tablespoons unsalted butter, melted and cooled
- Sour cream or creme fraiche and salmon caviar for serving, optional
Nutritional analysis per serving (72 servings)
22 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 23 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mix yeast and sugar in small bowl. Heat ½ cup milk to 110 degrees and mix with yeast. Set aside for about 5 minutes until the yeast mixture becomes bubbly.
- Step 2
In large bowl, mix flours and salt. Whisk in eggs, remaining milk and yeast mixture. Stir in butter. Cover and set aside 1 hour.
- Step 3
Place large nonstick skillet over medium heat. Drop scant tablespoons of batter in skillet to form pancakes 2½ to 3 inches in diameter. When blini begin to look dry around edges, about 30 seconds, turn, cook second side briefly and remove. Repeat until all batter is used. Blini can be kept warm in a 200-degree oven, or reheated before serving topped with cream and salmon caviar, if desired.
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