Recipe for: Buckwheat Blinis with Sorrel Cream - photo 1
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Recipe for: Buckwheat Blinis with Sorrel Cream

Snacks for Kids Regional Cuisine of Poland 75 min Medium 5 wyświetleń ~31.85 PLN - (0)
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Description

Delicate buckwheat pancakes served with a velvety, slightly tangy sorrel cream — a spring, Kashubian twist on a children's snack. The dish combines the earthy flavor of buckwheat with the freshness of sorrel, softened by cottage cheese and sour cream, making it friendly for younger palates. The inspiration comes from Kashubian cuisine, where buckwheat and young greens have always appeared on tables in spring. Serve warm as a snack or a light lunch, with finely chopped dill or sweet-sour rhubarb jam as a contrast. Visually, the dish is appealing: darker, golden pancakes contrasted with a bright green cream, garnished with fresh sorrel shoots or dill.

Ingredients Used

Ingredients (16)

Servings:
4
  • Buckwheat flour 200 g
  • Wheat flour 100 g
  • Chicken egg 2 szt. (~120 g)
  • Milk 300 ml
  • Butter 30 g
  • Sugar 10 g
  • Baking powder 8 g
  • Rapeseed oil 30 g
  • Sorrel 150 g
  • Semi-fat cottage cheese 200 g
  • 18% cream 150 ml
  • Spring onion 0.6 pęczek (~30 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Rhubarb 100 g
  • Dill 1.5 pęczki (~30 g)
💰 Szacowany koszt dania: ~31.85 PLN (7.96 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pancakes

1

Prepare the dry ingredients: in a large bowl, measure out buckwheat flour (200 g) and wheat flour (100 g). Sift baking powder (8 g) and sugar (10 g) through a sieve. Add salt (3 pinches). Mix the dry mixture evenly with a wooden spoon or whisk.

Ingredients: Buckwheat flour, Wheat flour, Baking powder, Sugar, Salt
Use a large bowl (at least 2 liters) and a sieve to avoid lumps. A common mistake is not adding enough powder — sift it directly into the bowl.
2

In a separate bowl, beat the egg (120 g) with a fork, add the milk (300 ml) and pour in the melted, warm butter (about 20 g from the portion). Mix until the ingredients are well combined. The butter should be warm, not hot (about 35-40°C), so as not to curdle the egg.

Ingredients: Milk, Butter
Use a whisk or a fork. If you don't have a thermometer, check the temperature of the butter with your finger — it should be pleasantly warm.
3

Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix with a whisk or spoon from the inside out until there are no dry lumps. The batter should be thicker than pancake batter, with a consistency resembling thick cream — if it is too thick, add 1-2 tablespoons of milk.

Ingredients: Buckwheat flour, Wheat flour, Milk, Butter
Mix only until combined — overmixing can result in tough pancakes. The best bowl is ceramic or stainless steel, which will retain heat.
4

Set the dough aside for 20-25 minutes to allow the buckwheat flour to absorb the liquids — the consistency will thicken. After resting, check the thickness: the dough should flow from the spoon in a short stream but hold its shape.

Ingredients: Buckwheat flour, Wheat flour, Milk
Cover the bowl with a clean cloth and set it in a warm place. This is important for a milder flavor and better texture.
5

Heat a pan (preferably a non-stick one with a diameter of 24-26 cm) over medium heat. Pour in a little canola oil (a few drops) and spread it with a brush or paper towel. Spoon portions of the batter (about 2-3 tablespoons for each blin) and lightly spread it with a spoon to form a round pancake. Fry for 1.5-2 minutes until small bubbles appear on the surface and the edges slightly set, then flip to the other side and fry for another 1-1.5 minutes until golden.

Ingredients: Rapeseed oil, Butter, Buckwheat flour, Wheat flour
Use a spatula to flip them. Do not overcrowd the pan — fry 3-4 blinis at a time depending on the size of the pan. If the blinis are browning too quickly, lower the heat.

Sorrel cream

6

Prepare the sorrel: wash the sorrel leaves (150 g) under cold water, remove the thicker stems, and drain in a colander. Chop the leaves coarsely if they are large.

Ingredients: sorrel
Use a colander and paper towel to drain — wet sorrel will dilute the cream.
7

In a small skillet, heat 10 g of butter, add finely chopped spring onion (the whole bunch is about 30 g) and sauté for 1-2 minutes over medium heat until it softens and becomes translucent. Add the chopped sorrel and sauté together for 1-2 minutes until the leaves wilt. Remove from heat and set aside to cool slightly.

Ingredients: Butter, Spring onion, sorrel
A 20 cm diameter pan will work perfectly. Do not overcook the sorrel — it should just wilt, retaining its light green color.
8

In a bowl, combine semi-fat cottage cheese (200 g) with 18% cream (150 ml). Add the cooled sorrel with onion and blend with an immersion blender until smooth. Season gently with salt and pepper (2 pinches). If the cream is too thick, add 1-2 tablespoons of cream.

Ingredients: Semi-fat cottage cheese, 18% cream, sorrel, Black pepper, Salt
Use an immersion blender or food processor on low speed. Check the taste — the baby food should be mild, so limit the pepper.

Serving

9

Spread 1-2 tablespoons of sorrel cream on the warm blinis. Fold the blinis in half or roll them up. Garnish with finely chopped dill (optional) and serve immediately while the blinis are still slightly warm.

Ingredients: Semi-fat cottage cheese, 18% cream, Dill
Use a small teaspoon to scoop the cream for even portions. For children, cut the blinis into small triangles, easier to hold.
10

Optionally prepare a quick rhubarb chutney (100 g): chop the rhubarb into pieces, in a saucepan with 2 teaspoons of sugar cook for 4-6 minutes until it softens and partially breaks down. Serve on the side of the plate as a sweet and sour addition that children can add themselves.

Ingredients: Rhubarb, Sugar
Additionally, you can add rhubarb to enhance the flavor/texture. Rhubarb cooked too long will become watery — cook it briefly.

Fun Fact

💡

Buckwheat and wild greens, such as sorrel, have long been a staple of the diet in the Kashubian region — pancakes made with buckwheat groats or flour have a long tradition in the area as nutritious, easy-to-prepare dishes.

Best for

wiosenny piknik lekka przekąska dla dzieci rodzinne śniadanie

Tips

🍽️ Serving

Serve the blinis slightly warm. For little ones, cut the blinis into small triangles. The cream can be served separately in a bowl, allowing the kids to help themselves. The sweet and sour contrast with rhubarb works well as an addition for older children.

🥡 Storage

Bliny are best consumed immediately. Store the sorrel cream in the refrigerator for up to 2 days in a closed container. Heat the bliny briefly in a pan (30-60 seconds on each side) or in the oven at 160°C for 5-7 minutes. Freezing the cream cheese is not recommended.

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