Blini Russian Pancakes Recipes

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RUSSIAN PANCAKES - BLINI



Russian Pancakes - Blini image

Thin layered blini with melted butter.. a true Royal Russian breakfast! Best eaten with sour cream, jams and honey.

Provided by ANGELSEYES

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 35m

Yield 20

Number Of Ingredients 7

2 eggs
1 tablespoon white sugar
⅓ teaspoon salt
½ cup all-purpose flour
2 ½ cups milk
1 tablespoon vegetable oil
1 tablespoon butter

Steps:

  • In a medium bowl, whisk together the eggs, sugar, and salt. Sift the flour into the bowl, and stir in along with the milk. Mix until smooth and well blended. The batter should be thin.
  • Heat a griddle or skillet over medium heat. Lightly oil the pan or spray with cooking spray. Pour about 2 tablespoons of the batter, or as much as desired, into the pan. Tilt the pan to spread the batter out evenly. When the edges are crisp looking and the center appears dry, slide a spatula carefully under the blin. Flip, and cook for about 1 minute on the other side, or until lightly browned.
  • Remove blini to a plate. Put a little butter on top, and continue to stack the blini on top of each other. To serve, spread with desired filling, then fold in half, and in half again to form a triangle. Mmm Mmm!

Nutrition Facts : Calories 47.3 calories, Carbohydrate 4.5 g, Cholesterol 22.6 mg, Fat 2.4 g, Fiber 0.1 g, Protein 2 g, SaturatedFat 1 g, Sodium 62.4 mg, Sugar 2.1 g

BLINI WITH CAVIAR



Blini with Caviar image

These traditional Russian pancakes are best with authentic garnishes: a dab of creme fraiche and a spoonful of caviar.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h40m

Yield Makes about 4 dozen

Number Of Ingredients 9

2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
1/2 cup warm water (110 degrees)
1 cup all-purpose flour
Coarse salt
1/2 cup low-fat buttermilk
1 tablespoon unsalted butter, melted, plus more for pan
1/2 teaspoon sugar
2 large eggs, separated
Garnish: Creme fraiche and salmon or trout roe

Steps:

  • Sprinkle yeast over water. Let stand until foamy, about 5 minutes. Stir together flour and 1/2 teaspoon plus a pinch of salt. Stir together buttermilk, butter, sugar, and egg yolks in a large bowl; whisk in yeast mixture, then flour mixture. Let stand, covered, in a warm place for 30 minutes.
  • Beat egg whites until stiff peaks form; fold into batter. Let stand for 10 minutes.
  • Heat a medium nonstick skillet over medium heat, and coat with a thin layer of butter. Add a scant tablespoon batter for each blin (about 6 or 7 per skillet), and cook, flipping after bubbles appear at edges and color turns golden, 1 1/2 to 2 minutes per side. Transfer to a parchment-lined tray, andlet cool for 30 minutes. Garnish with creme fraiche and caviar.

BLINI PANCAKE



Blini Pancake image

Russian bliny. Pancakes but actually not exactly... Now here's the recipe of traditional Russian blinchiki or bliny as promised. Blinchiki or bliny (blini) Russians usually cook for breakfast and eat with sour cream or jam but blinis are also good as an appetizer . In this case Russians make different fillings for blinis - the most popular fillings are meat, mushrooms, cottage cheese etc. etc. Foreigners know our Russian bliny in their Royal variation - with caviar but telling you the truth Russians are hardly ever eat bliny (blini) with caviar, just in case to impress somebody! There are also many blini recipe variations, somebody make blinis batter with yeast but I prefer to cook them without adding yeast. Taste is pretty similar but it's just about to save time. Blini recipe as well as ingredients are almost same as pancakes recipe but has some difference in preparation.

Provided by TasteRussian

Categories     Breakfast

Time 22m

Yield 15-20 blinys, 4-5 serving(s)

Number Of Ingredients 8

200 ml kefir
250 -300 ml milk
2 eggs
2 tablespoons sugar
1 pinch salt
1 teaspoon baking soda (slaked in vinegar)
2 -3 tablespoons vegetable oil (refined) or 2 -3 tablespoons sunflower oil (refined)
4 -5 tablespoons flour

Steps:

  • In a medium bowl whisk kefir, eggs, salt and sugar, 1-2 minutes would be enough, just to blend the ingredients.Add 4-5 tablespoon flour and blend well.
  • Measure a teaspoon of a baking soda (may be a bit less, not a big deal) and pour it into a tablespoon, slake baking soda with a vinegar (about a half teaspoon) and add fizzy mixture to batter. Whisk just a little bit. Mixture should have a sour cream consistence.
  • Now add milk and whisk well (2-3 more minutes), pour 2 tablespoon oil, stir by spoon or whisk and the batter is ready. It should be a bit stiffer as milk/kefir consistency.
  • Heat the frying pan with 1-2 tablespoon of oil, ladle (usually 1 non full soup ladle per one blinchik) the batter and pour into hot pan. Tilt the pan rapidly to spread the batter out evenly. It's OK if there are some places here and there on the pan left uncovered , it's much worse if you ladle more batter. Your blinchik should be VERY thin!
  • When the edges are crisp looking (1-1.5 minutes approximately) slide a spatula carefully under the blin or just hook the edge of blin with a knife and flip it over by hands. Cook for about 1 minute on the other side.
  • Eat the first one by yourself as it usually looks unattractively :) As the saying goes, you must spoil before you spin!
  • There is a saying in Russia as the first blin is always poor, the second one you should give to your friends and only the third one is yours. When all of your blini are fried and if any of them are still left uneaten you may serve them with sour cream or your favorite jam! Enjoy!

Nutrition Facts : Calories 187.7, Fat 11.5, SaturatedFat 3.1, Cholesterol 101.5, Sodium 419, Carbohydrate 15.3, Fiber 0.2, Sugar 6.4, Protein 6

RUSSIAN PANCAKES - BLINI



RUSSIAN PANCAKES - BLINI image

Categories     Egg     Breakfast

Number Of Ingredients 7

2 eggs
1 tablespoon white sugar
1/3 teaspoon salt
1/2 cup all-purpose flour
2 1/2 cups milk
1 tablespoon vegetable oil
1 tablespoon butter

Steps:

  • In a medium bowl, whisk together the eggs, sugar, and salt. Sift the flour into the bowl, and stir in along with the milk. Mix until smooth and well blended. The batter should be thin.
  • Heat a griddle or skillet over medium heat. Lightly oil the pan. Pour about 2 tablespoons of the batter, or as much as desired, into the pan. Tilt the pan to spread the batter out evenly. When the edges are crisp looking and the center appears dry, slide a spatula carefully under the blin. Flip, and cook for about 1 minute on the other side, or until lightly browned.
  • Remove blini to a plate. Put a little butter on top, and continue to stack the blini on top of each other.
  • To serve, spread with desired filling, then fold in half, and in half again to form a triangle. Mmm Mmm!

BLINI (RUSSIAN PANCAKES)



Blini (Russian Pancakes) image

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

4 ¼ cups milk
5 eggs
⅓ teaspoon salt
2 tablespoons white sugar
½ teaspoon baking soda
⅛ teaspoon citric acid powder
4 cups all-purpose flour
3 tablespoons vegetable oil
1 cup boiling water
⅔ cup butter, divided

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

RUSSIAN PANCAKES - BLINI



RUSSIAN PANCAKES - BLINI image

Categories     Breakfast

Yield 20 Blini

Number Of Ingredients 7

2 eggs
1 tablespoon white sugar
1/3 teaspoon salt
1/2 cup all-purpose flour
2 1/2 cups milk
1 tablespoon vegetable oil
1 tablespoon butter

Steps:

  • In a medium bowl, whisk together the eggs, sugar, and salt. Sift the flour into the bowl, and stir in along with the milk. Mix until smooth and well blended. The batter should be thin. Heat a griddle or skillet over medium heat. Lightly oil the pan or spray with cooking spray. Pour about 2 tablespoons of the batter, or as much as desired, into the pan. Tilt the pan to spread the batter out evenly. When the edges are crisp looking and the center appears dry, slide a spatula carefully under the blin. Flip, and cook for about 1 minute on the other side, or until lightly browned. Remove blini to a plate. Put a little butter on top, and continue to stack the blini on top of each other. To serve, spread with desired filling, then fold in half, and in half again to form a triangle. Mmm Mmm!

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