BLINI (RUSSIAN PANCAKES)
Widely popular Russian dish, especially eaten during the Maslenitsa festival in Russia. All kinds of fillings are possible--sweet or savory.
Provided by Kangaroo495
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.
- Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.
- Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.
- Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.
- Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.
- Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.
Nutrition Facts : Calories 524.5 calories, Carbohydrate 57.1 g, Cholesterol 153.3 mg, Fat 26.4 g, Fiber 1.7 g, Protein 14.4 g, SaturatedFat 13.1 g, Sodium 378.3 mg, Sugar 9.6 g
EASY BLINI (RUSSIAN PANCAKE)
I love these bite-sized pancakes because they make perfect appetizers. Top blini with smoked salmon, creme fraiche, or even caviar. Add a sprig of dill and they are sure to impress. My children also love eating these plain too!
Provided by Happykat
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 17m
Yield 6
Number Of Ingredients 8
Steps:
- Combine flour, salt, and baking powder in a bowl.
- Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
- Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 17.7 g, Cholesterol 44 mg, Fat 5.6 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 3.2 g, Sodium 358.5 mg, Sugar 1.8 g
BLINCHIKI WITH TVOROG
These Russian pancakes have been popular since the 19th century. Fragrant, just fried aromas will excite the appetite of anyone.
Provided by Witch Doctor
Categories Breakfast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put ground poppy seeds and raisins in hot milk and heat until dense, add sugar and cool down.
- Combine the mixture with tvorog and 2 egg yolks (Reserve the whites).
- Sift flour in a bowl, add milk and salt. Stir in 1 whole egg and the 2 reserved egg whites and knead dough.
- Preheat a crepe pan and add a small amount of butter. Pour enough batter into the pan to make a thin pancake, but fry only on one side.
- Put a pancake, fried side down on a plate, spread the filling and roll into a log. Put all the rolls on a baking sheet, brush with butter and bake in a 375 degree oven for 20 minutes.
- Serve with milk or juice.
Nutrition Facts : Calories 472.9, Fat 16.8, SaturatedFat 5.6, Cholesterol 179.4, Sodium 321.4, Carbohydrate 62.2, Fiber 3.7, Sugar 24.1, Protein 21.5
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- Mix flour, salt and sugar in a bowl. Add whey to the the dry ingredients and whisk everything together. Whisk in eggs, one at a time. Strain the batter through a mesh sieve to remove any bits of undissolved flour. Add the melted butter and the boiling hot water to the batter. If you insert a spoon the batter should coat its surface, but run down easily.
- Place a 24 cm (9.5 inch) pan over medium-high heat. Once hot, grease it with butter. Lift the pan with one hand and pour the batter into it with another. The trick is to use less batter than you think you need in order to get the thinnest blini. About 1/3 of a ladle should be enough. When the batter touches the hot surface of the pan start rotating your hand to spread the batter. Place the pan back on the stove and wait for about 1-1.5 minutes till the batter becomes golden brown on the bottom. Flip the blin with a spatula and fry for another 20-30 seconds or until the other side is also golden brown. Repeat with the rest of the batter. Place blini in a stack, on top of each other, so they stay warm.
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