Summary

Ingredients

• 100 grams flour
• 200 ml milk
• 1 teaspoon, heaped baking powder
• 2 egg (s)
• 120 g Jerusalem artichoke
• 0.5 teaspoon ½ rosemary, dried, ground
• some pepper
• some rapeseed oil

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Instructions

1. Peel the Jerusalem artichoke and cook in a saucepan with water until soft.
2. Mix the flour, milk, baking powder and egg yolk with a mixer to a smooth dough. Let the dough rest for 30 minutes, then season with rosemary and pepper.
3. Cut the Jerusalem artichoke into very small cubes or mash it with a fork (depending on how well the baby is already eating) and add to the batter. Beat the egg white until stiff and fold into the dough.
4. Heat a pan with a little rapeseed oil. Portion the dough in the pan with a spoon. Bake the blini until golden brown on both sides. Replenish oil as needed.
5. Serve immediately, otherwise the blini will collapse.