Organic Kefir Fermented Blinis
Recipe by Rachel De’Thample – Author and fermentation expert, currently teaching at River Cottage.
These thick, fluffy mini pancakes are made with fermented batter. A lot of modern recipes have lost the overnight proving stage, which makes for a richer flavour and brings the benefit of easier to digest grains; the batter is much easier to work with, too. Do give this more traditional version a go, you’ll love the nutty flavour.
- 100g buckwheat flour
- 100-150ml kefir whey (or a 50/50 mix of kefir and water)
- A little oil or butter, for cooking
Place the buckwheat flour into a bowl and whisk in the kombucha until it forms a smooth batter about the consistency of double cream. Cover with mixture with a cloth (or a lid) and let the blini batter rest for at least 4 hours, or overnight, at room temperature.
Heat the frying pan over a high heat. Gloss the pan with a little butter or oil. Cook the blinis in batches. Drop in 1-2 tablespoon of the batter per blini, spacing them well apart. Lower the heat a little and cook for 2-3 minutes, until golden on the base, then flip over and cook until the underside has a nice touch of colour.
Remove the blinis from the pan and keep them warm in a low oven while you cook the remainder. Any leftover batter can be stored in the fridge for up to 1 week. It also freezes beautifully.
A delicious creamy tang and makes a wonderful base for fermented pickles.
Organic Kefir Whey Pickle
It’s gorgeous with garden herbs and garlic to slather on oat cakes.
Organic Kefir Labneh
What could be better than a delicious, indulgent summer scone.
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