PACIFIC NORTHWEST BLINIS
This versatile pancake recipe offers stylish solutions for both your cocktail party AND your weekend brunch plans! Drop the batter by teaspoons to make delicate little smoked salmon snacks that pair beautifully with party drinks. Or drop the batter by ladle for soft, spongy brunch pancakes that are outstanding with smoked salmon and a little Champagne!
|0,25||cup||Apres Vin Chardonnay Flour|
|1||egg||Egg, beaten (large)|
|4||tsp||Apres Vin Chardonnay Oil, divided|
|0,25||cup||Fresh parsley, stemmed & finely chopped|
- In a large mixing bowl, whisk together the Chardonnay Flour, all-purpose flour, sugar, baking powder, baking soda and salt. Set aside.
- In a separate bowl, whisk together the beaten egg, 3 Tbsp of the Chardonnay Oil and the buttermilk.
- Pour the buttermilk mixture over the flour mixture and fold together gently until just combined. The batter will be thick.
- Heat the remaining tablespoon of Chardonnay Oil in a non-stick saucepan over medium-low heat.
- Drop the batter by teaspoon or ladle, as preferred, into the heated pan.
- Regardless of pancake size, cook pancakes until bubbles appear on the surface, 45 seconds - 1 ½ minutes, depending on the size. Flip the pancakes and cook for 1 minute more. Remove pancakes to a plate that is loosely tented with foil.
- If making the pancakes as appetizer blinis, cool completely. An hour before serving, dress each pancake with a teaspoon of sour cream, a sprinkling of fresh parsley and a small slice of smoked salmon. Taste and season with salt and pepper.
- If making the pancakes as a brunch meal, place a warm pancake on a plate, brush with sour cream and a sprinkle of parsley and a few small chunks of smoked salmon. Repeat with another warm pancake until all pancakes have been used.
PREPARATION TIME: 45 minutes
SERVINGS: 50 hors d’oeuvre-sized blinis or 12 traditional pancakes
Preparation time45 minutes
Degree of difficultyNormal
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