Chestnut Blinis
This fluffy and light Chestnut Blinis pair wonderfully with all sorts of toppings from savoury Cured Salmon or fried eggs, to sweet honey or jam, making them ideal for a weekend brunch. Happy Sunday!
Ingredients (makes 8 large):
200 millilitres/3/4 cup semi-skimmed milk
70 grams/2.5 ounces plain flour
70 grams/2.5 ounces chestnut flour
2 1/5 teaspoons baking powder
2 large egg whites
a pinch of salt
2 tablespoons butter
Warm the milk in a small saucepan, over a low flame.
In a medium bowl, combine plain flour, chestnut flour and baking powder. Give a good stir. Gradually stir in warm milk with a wooden spoon, until you have a smooth, lump-free batter. Cover with a tea towel, and set aside, half an hour.
In a medium bowl, beat egg whites with a pinch of salt, with an electric mixer, gradually increasing speed until stiff peaks just form.
Gently fold in beaten egg whites into the rested batter, until no white streak remains.
Melt one tablespoon of the butter in a large nonstick skillet over medium-high heat. Spoon a good 1/3 cup of the batter on one side of the hot skillet, and another on the other side. When mixture starts bubbling flip blinis on the other side and cook, about 2 minutes. Repeat with remaining batter, melting remaining butter halfway through. Keep warm.
Serve Chestnut Blinis warm, with Gravadlax and cream or Labneh and honey, or simply slather them with Butter!