Raised Blini Recipes

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.

RUSSIAN BUCKWHEAT BLINI PANCAKES

Steps:

• Gather the ingredients.
• In a large bowl, whisk together the buckwheat flour with the all-purpose flour, salt, and instant yeast .
• Make a well in the center and pour in the milk, mixing until the batter is smooth.
• Cover the bowl and let the batter rise until doubled, about 1 hour.
• Stir into the batter the cooled, melted butter and the egg yolk.
• In a separate bowl, whisk the egg white until stiff but not dry.
• Fold the whisked egg white into the batter.
• Cover the bowl and let the batter stand 20 minutes.
• Heat a nonstick skillet over medium heat.
• Drop quarter-sized dollops of dough into a pan, being careful not to overcrowd it. Cook for about 1 minute or until bubbles form.
• Turn and cook for about 30 additional seconds.
• Remove the finished blini onto a plate and cover them with a clean kitchen towel to keep them warm. Repeat the frying process with 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.

YEASTED BLINIS

Steps:

• Mix yeast, 1/2 cup flour, 2 teaspoons sugar, and 1 cup water in a large bowl. Cover and let sit in a warm place until entire surface is foamy and puffed in places, about 30 minutes. If this doesn't happen, your yeast is past its prime; start again with a fresh package.
• Add egg yolks, half-and-half, melted butter, salt, remaining 2 1/3 cups flour, and remaining 3 tablespoons sugar to mixture and whisk until smooth. Cover batter and let sit in a warm place until almost tripled in volume, 3-4 hours. (Or, to make ahead, cover and chill 8-12 hours. Bring to room temperature before proceeding.)
• Whisk egg whites in a medium bowl to soft peaks; fold into batter. Melt about 1/2 tablespoons butter in a large nonstick skillet over medium heat. Scoop in heaping tablespoonfuls of batter to make 2" blinis. Cook until bubbles form on top and bottoms are golden brown, about 3 minutes. Flip and cook until other sides are golden brown, about 3 minutes. Transfer blinis to wire racks. Repeat with remaining batter, wiping out skillet and adding more butter as needed.

BLINI

Steps:

• Combine the flours in a mixing bowl, and add the egg yolks. Dissolve the yeast in the milk and add it, stirring with a wire whisk. Add salt to taste. Set in a warm place, and let stand for about 2 hours, covered with a towel.
• When ready to cook, add the cream and chopped dill. Beat the egg whites and fold in. Cook in a crepe pan as with ordinary crepes.

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.