Blinis are savory Russian pancakes that are typically served with some sort of creamy spread. This vegan take on the classic dish makes a chive-infused "yogurt" cream to layer on the soft, chewy blinis. Make them your own by mixing in your favorite fresh herbs to the spread! The tasty combinations are endless.
Blinis With Chive ‘Yogurt’ Cream [Vegan]
- 4/5 cup flour
- 1 tablespoon buckwheat flour
- 1 teaspoon apple cider vinegar
- 1 teaspoon oil
- 3 teaspoons yeast
- 1/4 cup non-dairy milk
- 1/3 to 2/5 cup sparkling water (depends on absorption)
- 2 pinches of turmeric
- Salt, as needed
- 1 cup soy yogurt
- Fresh chives, as needed
- 2 radishes
- Edible flowers, to decorate
- Mix the flours in a bowl, make a hole in the center, and pour in the milk and vinegar. Wait a few minutes. Add a little water by and combine to form a non-liquid batter. Let it rest for ten minutes.
- Heat a non-stick frying pan and pour in a drop of oil. Distribute it with a brush and pour a small cup of batter (the consistency must be such that the liquid slowly expands so it enlarges as it begin). When bubbles are formed, it is time to turn the blini and cook it on the other side. It should be golden brown when it is perfect. Cook the rest of the dough using the same technique.
- To prepare the chive yogurt cream, put the soy yogurt in a colander lined with a clean cotton cloth or cheese cloth. Salt the yogurt and put the colander over a bowl to pick up the liquid. Leave it for 10 to 12 hours in the refrigerator. The next day, the yogurt cream will be ready.
- When all the blinis are ready (keep them lukewarm covered with a towel) put a dollop of yogurt cream on each, add chopped fresh herbs, some rosemary or edible flowers, a pinch of paprika, and a slice of radish . Serve immediately.