Rice Flour Blini Recipes
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
RICE FLOUR BLINI
Provided by Florence Fabricant
Categories dinner, appetizer
Time 30m
Yield about 6 dozen
Number Of Ingredients 9
Steps:
- Mix yeast and sugar in small bowl. Heat 1/2 cup milk to 110 degrees and mix with yeast. Set aside for about 5 minutes until the yeast mixture becomes bubbly.
- In large bowl, mix flours and salt. Whisk in eggs, remaining milk and yeast mixture. Stir in butter. Cover and set aside 1 hour.
- Place large nonstick skillet over medium heat. Drop scant tablespoons of batter in skillet to form pancakes 2 1/2 to 3 inches in diameter. When blini begin to look dry around edges, about 30 seconds, turn, cook second side briefly and remove. Repeat until all batter is used. Blini can be kept warm in a 200-degree oven, or reheated before serving topped with cream and salmon caviar, if desired.
Nutrition Facts : @context http, Calories 21, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 22 milligrams, Sugar 0 grams, TransFat 0 grams
CHIVE BLINI
Yield Makes 6 blini
Number Of Ingredients 10
Steps:
- Stir together yeast, 1/4 cup milk, and sugar in a large bowl until sugar is dissolved, then let stand until foamy, about 10 minutes. (If yeast doesn't foam, discard and start over.) Add 1 1/4 cups milk and rice flour, whisking until smooth. Cover bowl with plastic wrap and let sponge rise in a warm place until bubbly, about 1 hour.
- Meanwhile, whisk together yolks, sour cream, 2 tablespoons butter, and remaining cup milk in a bowl.
- Whisk yolk mixture into bubbly sponge, then add all-purpose flour and sea salt, whisking until smooth. Stir in chives.
- Beat egg whites in a bowl with an electric mixer until they just hold stiff peaks, then fold into batter. Let stand 30 minutes.
- Put a buttered large baking sheet in oven and preheat oven to 200°F.
- Brush some of remaining butter onto bottom of a 10-inch nonstick skillet and heat over moderate heat until hot but not smoking. Add 1 cup batter and cook until underside is lightly browned and surface is covered with holes, about 2 minutes. Turn over with a wide spatula and cook until golden on bottom and puffed, about 1 minute more. Brush top with some melted butter, then transfer to buttered baking sheet. Cover loosely with foil and keep warm in middle of oven. Make 5 more blini in same manner (you'll have 2 extra), stacking them on baking sheet in 2 piles with sheets of foil between blini.
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.
Nutrition Facts : @context http, Calories 66, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 91 milligrams, Sugar 1 gram, TransFat 0 grams
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- For the sponge: Mix the sponge ingredients together in a medium bowl, cover, and set aside to rest for 30 to 60 minutes., For the batter: Whisk together the egg yolks, milk, sugar, and salt.
- While the batter rests, let the egg whites come to room temperature., Just before cooking, whisk the melted butter into the batter.
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