Buckwheat and Corn Blinis

These buckwheat blinis are light, flavorful, and just a little unexpected. Made from our pancake mix, they have a rich, nutty flavor and a tender texture. Topped with smoked salmon and fresh herbs, they’re perfect for brunch, gatherings, or any occasion that calls for something a little special.

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Buckwheat and Corn Blinis

Yield: Makes 36 to 48 1 1/2- to 2-inch blinis, serving 12

Prep time: 35 MinCook time: 3 MinTotal time: 38 Min

Ingredients

• 1 cup The Old Mill Buckwheat Pancake Mix
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons vegetable oil
• 1 ear fresh corn, grated (see the Note)
• 1 tablespoon chopped fresh dill
• 1 tablespoon minced onion
• Freshly ground black pepper to taste

Toppings

• Sour cream
• Smoked salmon or trout
• Chopped fresh dill
• Chopped green onions
• Fresh grated lemon zest

Instructions

1. Place the buckwheat pancake mix, buttermilk, egg, and oil in a large mixing bowl, and stir just to combine, 1 minute. Fold in the grated corn, dill, onion, and pepper. Set aside.
2. Lightly oil and heat a griddle until a drop of water sizzles. Ladle a teaspoon of batter for 1 ½-inch blinis, or 1-inch scoops of batter for 2-inch blinis, onto the hot griddle. Cook 1 minute, and when bubbles start to appear on the surface, and the cooked side is well browned, flip over and cook the same on the other side, until done, 1 to 2 minutes more.
3. Transfer the cooked blini to a serving platter. Top with a half teaspoon of sour cream, and either smoked salmon or trout. Scatter the fresh dill, green onions, and lemon zest over the top. Serve at once.

Notes

To grate the ear of corn, hold a shucked ear of corn in one hand and place one end of the corn in a small bowl. Holding a sharp paring knife in the other hand, run the knife halfway down the corn kernels, to capture them in the bowl. They should measure about ½ cup.

Buckwheat Blinis for Breakfast: You can turn these blini into pancakes that will suit even the pickiest child. Omit the corn, dill, onion, and pepper. Omit the toppings. Spoon ¼ cup onto a hot griddle, cook 2 minutes per side, and serve with melted butter and maple syrup. Makes 8 to 10 four-inch pancakes.