Russian Buckwheat Blini Pancakes Recipes

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.

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.

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.

BUCKWHEAT PANCAKES RUSSIAN BLINI

Steps:

• Proof yeast with warm water and honey.
• Scald milk. Add butter. Cool to lukewarm.
• Add egg yolks.
• Put egg whites in refrigerator overnight.
• Mix.
• Add yeast.
• Add flours and salt.
• Let rise overnight in refrigerator, covered, and let yeast rise in a warm spot in the morning.
• Add buttermilk.
• Beat egg whites; fold into batter.
• Make sure the griddle is hot and WELL greased; these babies want to stick.
• Fry.
• Keep stacked and covered to prevent drying out.

BUCKWHEAT BLINI

Steps:

• Sprinkle yeast over warm water in a small bowl; let stand until foamy, about 7 minutes. Sift together flours and salt. Stir together yogurt, butter, sugar, and yolks in a large bowl; whisk in yeast mixture and flour mixture. Let batter stand, covered, in a warm place, 30 minutes.
• Beat whites until stiff peaks form; fold whites into batter. Let stand 10 minutes.
• Heat a 12-inch nonstick skillet or crepe pan over medium heat. Add 1 tablespoon batter; cook blini 3 or 4 at a time, flipping once, until golden, 2 minutes per side. Serve with caviar and creme fraiche.