Lemony goodness.

This recipe from The Kitchn looks deliiiiiiiiish. I may need to get bakin’ in the kitchen this week.

 

Lemon-Poppyseed Blinis
makes about 50-60 blinis

1/4 cup buckwheat flour
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon kosher salt
1 tablespoon poppy seeds
1/3 cup granulated sugar
1/4 cup whole milk
1/4 cup sour cream
Zest of one Meyer lemon; divided
Juice of one Meyer lemon
1 large egg
1 tablespoon butter; melted
1/2 teaspoon vanilla extract

For the sweetened sour cream topping:
1/2 cup sour cream
3 tablespoons confectioner’s sugar
Zest of 1/2 meyer lemon

additional poppyseeds for garnish
To make the blinis, whisk together flours, baking powder, baking soda, salt and poppy seeds. In a separate bowl combine granulated sugar, milk, sour cream, lemon juice and 1/2 lemon zest, egg and melted butter.

Fold the dry ingredients into the wet just until combined. Allow the batter to sit for 5 minutes.

Heat 1/2 tablespoon melted butter in a sauté pan and spoon the batter in teaspoon portions. Cook 2 minutes on one side, then flip and cook an additional minute or until browned. Remove from pan and set on cooling rack. Repeat until all the batter is used.

To make the topping, combine sour cream, confectioner’s sugar and lemon zest.

Serve blinis topped with a dollop of sweetened whipped cream and a sprinkling of poppyseeds.

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