Blini with Sour Cream

Name: Blini with Sour Cream
Cook time: 100 min
Total time: 100 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 500ml Milk, warm; 300g All-purpose Flour; 2 large Eggs; 5g Active Dry Yeast; 1 tbsp Sugar; 1/2 tsp Salt, fine; 2 tbsp Unsalted Butter, melted; 1 tsp Unsalted Butter, for the pan; 1 tbsp Neutral Oil, for the pan; 225g Sour Cream, smetana

Light, tender blini made from a yeasted batter — golden, pillowy Russian pancakes perfect for piling with creamy sour cream or bright preserves. They’re gently enriched with butter and eggs, producing a delicate tang and rich mouthfeel that works equally well for sweet or savory toppings.

Light, tender blini made from a yeasted batter — golden, pillowy Russian pancakes perfect for piling with creamy sour cream or bri... Show more

Traditional Eastern European Recipe

Health Grade

C · Balanced

Rating

4.0

Time

1 hr40 min

Price

0,49 €

Calories

589 kcal

vegetarian

low calorie

low sugar

kid friendly

Method

Bloom the yeast

In a large bowl, whisk together the Milk, Sugar, and Active dry yeast until the yeast dissolves. Let the mixture stand for 5 to 10 minutes, until a light foam forms on top and it smells pleasantly yeasty.

Mix the batter

Melt 2 tablespoons of the Unsalted butter and let it cool for a minute or two, keeping the remaining teaspoon for the pan. Whisk the Eggs into the yeast mixture. Add the All-purpose flour and Salt a little at a time, whisking until you have a mostly smooth batter, then whisk in the melted butter. The batter should look pourable and a bit thicker than heavy cream.

Proof the batter

Cover the bowl and let the batter rise in a warm, draft-free spot for 1 hour, until it looks slightly puffed and dotted with bubbles.

Heat the pan

Set a large nonstick or well-seasoned skillet over medium heat. Add the Neutral oil and a little of the reserved butter, then swirl to coat the surface in a very thin film. The fat should shimmer gently, not smoke.

Cook the blini

Give the batter a gentle stir if it has separated, but do not beat out all the bubbles. Spoon small rounds of batter into the pan, about 2 tablespoons each, leaving space between them. Cook until the bottoms are golden and the tops show bubbles and look mostly set, about 1 to 2 minutes; flip and cook until the second side is lightly golden, about 30 to 60 seconds. Cook in batches until all the batter is used, adding a little more oil and butter whenever the pan starts to look dry.