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.

Cooking Time:
4-12 hours (or longer – I ferment my batter for up to 1 week in the fridge after the initial 4-12 hours at room temp)
  1. 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.

  2. 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.

  3. 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.


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