Baby chive blinis with pineapple and chive infused butter

Baby chive blinis with pineapple and chive infused butter

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  • 4
  • Easy
  • 20 minutes
  • 10 minutes
  • Steenberg Sauvignon Blanc 2008


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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