Easy Blinis Recipes

BLINI RECIPE

Steps:

• Combine melted butter, whole milk, cream, warm water and egg yolk in a large bowl.
• Sift flour, yeast and sugar over the liquid ingredients and then use a balloon whisk to slowly combine.
• Cover the bowl loosely with a cloth or plastic wrap and leave to rise in a warm spot for 1-2 hours. The batter will have risen slightly and have bubbles over the surface after this time.
• Whisk the egg white and salt with a hand mixer until soft peaks form.
• Gently fold into the batter, in batches, trying not to deflate the egg whites.
• Heat a non-stick frying pan and wipe with a little flavourless oil. Add 1 tbsp of batter per pancake and cook over medium-low heat until bubbles form on top and the surface appears dry.
• Flip over and cook on the other side until nicely coloured, this should only take a minute or so. Set aside while you use up the remaining batter.

BLINI (RUSSIAN PANCAKES)

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.

BLINI - RUSSIAN PANCAKES

Steps:

• Mix eggs, sugar, and salt together in a bowl. Add milk, flour, and oil. Mix until batter is smooth and thin.
• Heat 2 small nonstick skillets over medium heat. Lightly oil the skillets. Pour in enough batter to just cover the bottom of each skillet. Tilt the pans to spread batter evenly.
• Lift the blini carefully when edges start to brown, about 2 minutes. Flip and cook until the other side is browned, about 1 minute more. Stack blini on a plate.

BLINIS

Steps:

• Whisk milk, 1 cup plus 3 tablespoons flour, eggs, and sugar together in a bowl. Add 1/4 cup melted butter; whisk well. Let batter sit, 15 to 20 minutes.
• Bring a pot of water to a boil. Add beef; cook until no longer pink, 5 to 7 minutes. Drain. Chop the boiled beef finely until even in texture.
• Heat 2 tablespoons butter in a skillet over medium-low heat. Add onion and cook, while stirring, until soft and golden, about 10 minutes. Increase heat to medium and add the chopped beef, salt, and pepper. Cook and stir filling until flavors combine, about 10 minutes.
• Heat oil in a nonstick or cast-iron skillet over medium heat. Pour 3 to 4 tablespoons of batter into the skillet and quickly rotate the skillet to spread batter out in a thin layer. Cook until edges are brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen blini; flip and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.
• Spread 2 tablespoons beef filling on 1 side of each blini. Fold edges over filling and roll blini up. Repeat with remaining filling and blini.

BLINIS

Steps:

• Cream the yeast with a little milk, then add the remaining milk, the egg yolks and sour cream.
• Sift the flour and salt into a bowl and add the yeast mixture. Stir to make a thick batter. Leave for at least 1 hour in a warm place. The batter should now look bubbly. Stir well. Just before cooking, whisk the egg whites until stiff and fold them into the batter.
• Heat a little oil in the pan and pour off any excess. Then pour in a tablespoon of batter. Turn the pancake over when it shows bubbles on the top side. Cook lots. One bliny is never enough.

EASY BLINI (RUSSIAN PANCAKE)

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.

SMOKED SALMON & EASY BLINIS

Steps:

• For the blini mix, tip the flour into a bowl, then season. Make a well in the middle, then add the egg yolk and half the milk. Whisk until smooth, gradually add the rest of the milk, then the butter and chives. Whisk the egg whites until starting to stiffen, then fold into the batter. To cook, lightly grease a frying pan, then sizzle spoonfuls for 2-3 mins on each side until golden, flipping them over when bubbling. Set aside and keep warm.
• Make a dressing in a large bowl with the mustard, vinegar and olive oil. Add the leaves, then toss. Serve the salad, salmon and blinis with some beetroot on the side.