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Baby chive blinis with pineapple and chive infused butter

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

1 cup flour
½ t salt
1 free-range egg
11/3 cups milk
15 g chives, finely chopped
canola oil, for frying

For the pineapple and chive infused butter, mix together

250 g butter, softened
½ cup grated pineapple
15 g chives, finely chopped

Method

In a bowl, whisk together the flour and salt to combine.
In another bowl, beat the egg before adding the milk and whisking well to combine.
Add the wet mixture to the dry mixture, along with the chopped chive, and beat until smooth – try to remove as many of the lumps as possible.
Place a nonstick pan over a medium heat and add a little oil to barely coat the base.
Add the batter to the pan, 1 t at a time, cooking for 15 to 20 seconds, until small bubbles start to form. Flip and cook until golden.
Serve the warm blinis slathered in the flavoured butter.

Per serving: 2892.4 kJ, 7.7 g protein, 61.1 g fat, 31.5 g carbs