1 tablespoon Wattleseed Roasted and Ground 3 eggs 150mL milk 150mL water 80mL canola oil 2 cups self raising flour
Methods/steps Heat the wattleseed gently in a dry pan to release flavour. Whisk together eggs, milk, water and oil until well combined. Slowly add the wattleseed and flour to make a spoonable batter. Adjust the texture with extra milk or flour if necessary. Allow the mixture to rest for about half an hour to relax the flour and to soften the wattleseed grains. Place a teaspoon (for small blinis) or generous tablespoon (for entrée or luncheon blinis) of the batter onto a lightly greased hot frying pan or solid cooking plate. Cook until small bubbles appear on the surface, then carefully flip the blini over with a spatula and cook the other side. Serve smoked salmon, creme fraiche and some sprigs of dill.
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Check in tomorrow as we meet contestant number four.