Ingredients

Method

• 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

Ingredients

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