Ah!
The classic blini! That delicious, plump, buttery vessel for caviar, smoked
salmon, and other nostalgic cocktail party fare. And then there is the Korean
pancake, slightly crisp with tender Asian veggies and flavors on the inside!
I was recently craving a Korean pancake, so I took a quinoa breakfast pancake
recipe I knew and did some adaptations…and voila! Your new go-to
east-meets-west hors d’oeuvre base that will keep them coming
back!
asian quinoa blini
makes 8-10 blini
3/4 cup cooked quinoa
1/4 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup toasted nori flakes, strips, or small broken up pieces of
nori
1 scallion, sliced on the bias
1/3 cups julienned bok choy, Chinese broccoli or other green
vegetable
NOTE: diced red bell pepper, sliced asparagus, and other vegetables can be
substituted or incorporated
Coconut oil for cooking
Preheat a griddle to medium high heat. Mix all the ingredients but
the coconut oil in a mixing bowl. Lubricate the griddle with a generous coat
of coconut oil and cook the blini immediately by using a teaspoon to spoon
mini pancakes onto the griddle. Cook as you would a pancake, flipping after
one side is cooked enough to flip it over without breaking it. The mixture
will want to separate a little bit so you might need to mix it a little
before each spoonful on the griddle. Serve topped with smoked salmon or
trout, sautéed mushroom, caramelized onion, kimchi, roasted pepper compote,
tuna sashimi, or other detox friendly topping. It is pictured here with a
slice of avocado and a caramelized shiitake mushroom…yum!
when blini meets
korean pancake…but healthier
- 3/4 cup cooked quinoa
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 each eggs
- 1/2 cup toasted nori flakes (strips, or small broken up pieces of
nori) - 1 each scallion (sliced on the bias)
- 1/3 cups julienned bok choy (or other green leafy vegetable like
Chinese broccoli or Napa cabbage)
- Preheat a griddle to medium high heat. Mix all the ingredients
but the coconut oil in a mixing bowl. - Lubricate the griddle with a generous coat of coconut oil and
cook the blini immediately by using a teaspoon to spoon mini pancakes onto
the griddle. Cook as you would a pancake, flipping after one side is cooked
enough to flip it over without breaking it. The mixture will want to separate
a little bit so you might need to mix it a little before each spoonful on the
griddle. - Serve topped with smoked salmon or trout, sautéed mushroom,
caramelized onion, kimchi, roasted pepper compote, tuna sashimi, or other
detox friendly topping. It is pictured here with a slice of avocado and a
caramelized shiitake mushroom…yum!