Blini

Name: Blini
Cook time: 95 min
Total time: 95 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 50g Unsalted Butter; 100g Salmon Roe, ikra, optional; 150g All-purpose Flour; 400ml Milk, warm; 200ml Water, warm; 2 large Eggs; 7g Active Dry Yeast, 1 packet; 1 tbsp Sugar; 1 tsp Salt, fine; 2 tbsp Unsalted Butter, melted; 150g Buckwheat Flour; 2 tbsp Neutral Oil, or Clarified Butter, for the pan; 200g Sour Cream

Light, tender blini made with a mix of buckwheat and all-purpose flours for a nutty, golden pancake that's perfect for elegant toppings. Serve warm with a dollop of sour cream and a spoonful of bright salmon roe for a classic, luxurious bite.

Light, tender blini made with a mix of buckwheat and all-purpose flours for a nutty, golden pancake that's perfect for elegant top... Show more

Traditional Russian Recipe

Health Grade

B · Healthy

Rating

4.5

Time

1 hr30 min

Price

44,42 €

Calories

707 kcal

low sugar

comfort food

holiday/special occasion

eastern european

Method

Bloom the yeast

Warm the Milk and Water in a small saucepan over low heat for 2–3 minutes, just until they feel lukewarm. Stir in the Sugar, then sprinkle the Active Dry Yeast over the top and let it stand for 5 minutes until foamy.

Make the batter

Whisk the Egg and Salt into the foamy yeast mixture, then drizzle in the melted Unsalted Butter. Add the All-purpose Flour and Buckwheat Flour in a few additions, whisking just until the batter is smooth and pourable. Stop as soon as the flour disappears so the blini stay tender.

Let it rise

Cover the bowl and let the batter rest in a warm spot for 45 minutes, until it looks airy, lightly puffed, and full of bubbles.

Heat the pan

Set a nonstick skillet over medium heat and brush it with the Neutral Oil. When the pan is hot, wipe out any excess so only a thin sheen remains; that keeps the blini delicate instead of greasy.

Cook the blini

Give the batter a gentle stir, then pour about 2 tablespoons into the pan for each blini and immediately tilt the pan to spread it into a thin round. Cook for 1 minute to start checking; the top should look set and the edges lacy. Flip and cook for 1 minute more, until lightly golden, then move it to a plate and repeat with the rest of the batter.

Serve warm

Stack the warm blini with small pieces of the remaining butter, a generous spoonful of Sour Cream, and, if you like, Salmon Roe (ikra, optional). Serve right away while they are soft and warm.