BLINI - RUSSIAN PANCAKES
This recipe was given to me by my Russian teacher/neighbor. It is tried and true, and my family loves it! Cooking time really depends on how many skillets you are using! Many years ago when I first started making the blini, I used 1 skillet and it took forever to use up all the batter. Now I use 4 skillets and the time goes by quickly. I have substituted coconut oil and it tastes delicious, but it tends to harden if the batter is cold. Batter can be refrigerated for later use. Serve hot with sour cream and/or jelly.
Provided by RachelAnna
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 13m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 522.1 calories, Carbohydrate 64.3 g, Cholesterol 168 mg, Fat 22.2 g, Fiber 1.4 g, Protein 16 g, SaturatedFat 5.7 g, Sodium 151.9 mg, Sugar 24.7 g
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.
Nutrition Facts : Calories 76 kcal, Carbohydrate 10 g, Cholesterol 22 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 105 mg, Sugar 1 g, Fat 3 g, ServingSize 24 blini (12 servings), UnsaturatedFat 0 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
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
RUSSIAN PANCAKES - BLINI
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
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
RUSSIAN BLINI
This has a long proofing/raising time, but is worth the wait! My Russian Language instructor, Ludmilla Ivanova gave me this recipe when I studied at the Presidio in California. Several of us would go to her house monthly to "govoreet po-russkee" together and enjoy good food. We served it with melted butter, sour cream, and caviar. Lox would taste well on this as well. We would drink turkish coffee with this. Quite tasty (ochen vkoosna)
Provided by Krsi Sue
Categories Lunch/Snacks
Time 6h30m
Yield 24-36 pancakes
Number Of Ingredients 12
Steps:
- Dissolve yeast in water and let set for 3-5 minutes.
- In large bowl, mix 1/4 cup buckwheat flour and 2 cups white flour.
- Make a well in the flour and pour in the yeast mixture.
- Slowly mix with a wood spoon, then beat mixture until smooth.
- Cover and let sit in warm spot for 3 hours.
- Stir vigorously and add the rest of the buckwheat flour.
- Cover and let sit in warm spot for another 2 hours.
- Stir and slowly add milk, egg yolks, salt, sugar, 3 tbsp butter and 3 tbsp sour cream.
- In a separate bowl, beat egg whites until stiff.
- Fold egg whites into dough.
- Cover and let sit for another 30 minutes.
- Coat the bottom of a frying pan with butter and heat.
- Place 3 tbsp batter in pan & fry 2-3 minutes.
- Brush with butter and flip, and fry other side 2-3 minutes.
- Keep warm in 200 degree oven until all blini are made.
- Serve with melted butter, sour cream, caviar and or lox.
Nutrition Facts : Calories 188.3, Fat 12.8, SaturatedFat 6.5, Cholesterol 158.6, Sodium 405.8, Carbohydrate 11.9, Fiber 0.6, Sugar 0.3, Protein 7.8
RUSSIAN BLINIS WITH CAVIAR
Provided by Moira Hodgson
Categories appetizer
Time 30m
Yield 6 - 8 servings
Number Of Ingredients 10
Steps:
- Scald the milk and set aside.
- Dissolve the yeast in one-fourth cup warm water.
- Sift the white flour into a bowl, add the buckwheat flour, salt and sugar.
- Beat the egg yolks until thick. When the milk has cooled to lukewarm, add the yolks and three tablespoons of the melted butter. Add the yeast. Mix well and pour into the flour. Mix thoroughly, removing any lumps. Set aside in a warm place lightly covered with a towel for about two hours, or until doubled in bulk.
- Whip the egg whites until they stand in stiff peaks and fold them into the batter.
- Lightly butter a small frying pan. Pour in just enough of the pancake mixture to coat the bottom of the pan. When the mixture begins to bubble, turn the pancake over and cook lightly on the other side. Wrap the pancakes in a napkin and keep them warm in the oven while you cook the others. Serve in a pile, wrapped in a napkin.
- Serve the caviar, the sour cream and the remaining melted butter in small bowls on the table. Each person puts a pancake on a plate, butters it, adds sour cream and caviar, and rolls it like a crepe.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 11 grams, Carbohydrate 30 grams, Fat 31 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 16 grams, Sodium 456 milligrams, Sugar 5 grams, TransFat 0 grams
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- In a small bowl, whisk the water with the yeast and 1 teaspoon of the sugar and let stand at room temperature until foamy, about 5 minutes. In a medium bowl, whisk the yeast mixture with ¼ cup of the flour until smooth. Cover with plastic wrap and let stand in a warm place until the batter has doubled in bulk, about 1 hour.
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