Wattleseed Blinis

    50 minutes

    More like a pikelet than a traditional blini, top these with smoked salmon and a dill dressing for a special entree or lunch.

    Herbie's Spices

    New South Wales, Australia
    3 people made this

    Serves: 4 

    • 1 tablespoon Herbie's Spices Wattleseed Roasted and Ground
    • 3 (55g each) eggs
    • 150ml milk
    • 150ml water
    • 80ml canola oil
    • 2 cups (250g) self raising flour

    Preparation:10min  ›  Cook:10min  ›  Extra time:30min resting  ›  Ready in:50min 

    1. Heat the wattleseed gently in a dry pan to release flavour.
    2. Whisk together eggs, milk, water and oil until well combined.
    3. Slowly add the wattleseed and flour to make a spoonable pikelet batter. Adjust the texture with extra milk or flour if necessary.
    4. Allow the mixture to rest for about half an hour to relax the flour and to soften the wattleseed grains.
    5. Place a teaspoon (for baby blinis) or generous tablespoon (for entrée or lunch size blinis) of the batter onto a lightly greased hot frying pan or solid cooking plate.
    6. Cook until small bubbles appear on the surface, then carefully flip the blini over with a spatula and cook the other side.
    7. Serve immediately with a little butter.

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