Russian Blini Recipes

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.

RUSSIAN BLINI

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.

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.