Bellini Blinis

FINAP loves a pudding that you could also legitimately eat for breakfast. Of course, you probably shouldn’t have the icecream on top, but make a few extra pancakes and give them a quick popty-ping in the microwave next morning – add some virtuous yogurt and ‘hey presto!’ – pudding for breakfast! These probably aren’t strictly blinis (I’m sure I will get told off by my Russian friends), they are rather buckwheat pancakes. Do be careful if you are ordering buckwheat pancakes or blinis in restaurants – whilst there’s no real need to add wheat flour to them, people often do (perhaps to save money), and some types of buckwheat flour can also be contaminated with other grains.

The ‘bellini’ of course comes from the pretty, fuzzy little flat peaches that came in our veg box, but big ones would work just as well – just make sure you use nice ripe fruits. You could even add some raspberries to the pancake batter for a bit of a peach melba effect!

Photo 07-06-2013 18 06 53

Makes 8-10 pancakes (serves 4, plus extra for your breakfast)

Ingredients

For the peaches:

  • 4 or 5 ripe peaches, stoned and cut into quarters
  • 50g unsalted butter
  • 50g caster sugar
  • A squeeze of lemon juice
  • 1tsp cinnamon powder

For the pancakes:

  • 200g buckwheat flour
  • 1tsp baking powder
  • 225ml semi-skimmed milk
  • 1 medium egg
  • Butter, for the pan

To serve:

  • Vanilla icecream, mascarpone or Greek yogurt

Method

  1. Start by preparing the peaches. Preheat the oven to 180°c. Put the butter into a pyrex dish or baking tray, and rest in the oven to melt.
  2. When melted, add the peaches, sugar, lemon and cinnamon, and toss to coat. Roast in the oven for approximately 20 minutes or until soft. When they are done, rest on the side to cool a little.
  3. Whilst the peaches are cooking, make the pancakes. Mix together the flour and baking powder. In a separate jug, whisk the milk and eggs together. Slowly add the wet to the dry ingredients, whisking as you go. You should make a smooth, very thick batter.
  4. Heat the remaining butter in a frying pan, and spoon in pancake mixture – you’ll need about half a ladle-full per pancake to produce a pancake that’s 10-12 cm in diameter. When the mix starts to show bubbles, it’s time to flip over.
  5. Keep the pancakes warm as you make them wrapped in foil in the oven.
  6. Serve the pancakes with a generous helping of peaches, a drizzle of their cooking syrup, and a large dollop of mascarpone.

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