Blinchiki Food

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.

BLINCHIKI WITH TVOROG

Steps:

• Put ground poppy seeds and raisins in hot milk and heat until dense, add sugar and cool down.
• Combine the mixture with tvorog and 2 egg yolks (Reserve the whites).
• Sift flour in a bowl, add milk and salt. Stir in 1 whole egg and the 2 reserved egg whites and knead dough.
• Preheat a crepe pan and add a small amount of butter. Pour enough batter into the pan to make a thin pancake, but fry only on one side.
• Put a pancake, fried side down on a plate, spread the filling and roll into a log. Put all the rolls on a baking sheet, brush with butter and bake in a 375 degree oven for 20 minutes.
• Serve with milk or juice.

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.

TRADITIONAL RUSSIAN BLINTZES

Steps:

• Bring eggs to room temperature.
• Whisk together eggs and liquid until well combined. Add oil, sugar and salt. Continue whisking, gradually adding up to a cup of flour in small portions. Continue whisking until mixture is perfectly even and the consistency of yogurt or low-fat sour cream (should be easily pourable, but not watery).
• Place just a touch of butter at the bottom of a large plate. Set aside.
• Preheat a pan to medium-high heat - the pan should sizzle when you add in the oil! Add a teaspoon of oil, and pour in a ¼ cup of the the batter, tilting the pan to spread it thinly and evenly. The blintz should start cooking immediately! When the edges of the blintzes curl, use a thin spatula to flip it. Cook briefly on the other side, and remove from pan onto the buttered plate. Top the cooked blintz with a touch of butter.
• (Please note that the first blintz rarely turns out; use this one to taste and correct the amount of sugar, flour or salt in your batter. If mixture is too watery to cook properly, add a bit more flour, 1 tablespoon at a time).

BLINI PANCAKE

Steps:

• In a medium bowl whisk kefir, eggs, salt and sugar, 1-2 minutes would be enough, just to blend the ingredients.Add 4-5 tablespoon flour and blend well.
• Measure a teaspoon of a baking soda (may be a bit less, not a big deal) and pour it into a tablespoon, slake baking soda with a vinegar (about a half teaspoon) and add fizzy mixture to batter. Whisk just a little bit. Mixture should have a sour cream consistence.
• Now add milk and whisk well (2-3 more minutes), pour 2 tablespoon oil, stir by spoon or whisk and the batter is ready. It should be a bit stiffer as milk/kefir consistency.
• Heat the frying pan with 1-2 tablespoon of oil, ladle (usually 1 non full soup ladle per one blinchik) the batter and pour into hot pan. Tilt the pan rapidly to spread the batter out evenly. It's OK if there are some places here and there on the pan left uncovered , it's much worse if you ladle more batter. Your blinchik should be VERY thin!
• When the edges are crisp looking (1-1.5 minutes approximately) slide a spatula carefully under the blin or just hook the edge of blin with a knife and flip it over by hands. Cook for about 1 minute on the other side.
• Eat the first one by yourself as it usually looks unattractively :) As the saying goes, you must spoil before you spin!
• There is a saying in Russia as the first blin is always poor, the second one you should give to your friends and only the third one is yours. When all of your blini are fried and if any of them are still left uneaten you may serve them with sour cream or your favorite jam! Enjoy!

TRADITIONAL RUSSIAN PANCAKES (BLINI)

Steps:

• In a large bowl, mix flour, salt, sugar and baking soda. Add eggs, milk and cream. Use a paddle attachment of your mixer or food processor to mix the batter until smooth. The consistency of the batter should be a bit thicker than cream with no lumps.
• Heat two pans over high heat. Melt butter and add it to the batter. Blend until smooth.
• Pour a tiny bit of sunflower oil in both pans (you can use a silicon brush to spread it). Use a scoop or a ladle to pour the batter in the middle of the pan. Acting quickly, tilt the pan from side to side while pouring, forming a circle with the batter.
• Flip the pancake over with a thin spatula, after the surface looks porous and sides are golden. Fry for half of the time you fried the first side. Repeat with the rest of the batter.
• You might want to put them in the warm oven (not warmer then 70 °C/160 °F) to keep them hot before serving. Enjoy!

BLINCHIKI

Steps:

• Mix the eggs, salt and sugar until thoroughly blended. Stir in 1 cup of milk. Add flour until a thick batter is formed. Add a splash of vegetable oil to mixture. Pour the batter into a hot, oiled skillet. Fry until golden on 1 side, then flip over and brown the other side.

BLINI RECIPE (Блины)

Steps:

• Using an electric mixer, beat together the eggs, milk, water, oil, sugar and salt. Add the flour and continue to mix until it's completely smooth and has no lumps. It should have the consistency of a heavy cream, not runny like milk.
• Use 2 nonstick frying pans, so you can cook the crepes twice as fast. You'll get the rhythm, trust me. Grease the pans with oil and heat over medium high heat. Pans must be hot before you start.
• Using about 2/3 of a ladle, quickly pour into a tilted pan, and quickly spread it covering the surface of the frying pan. This needs to happen quickly, or you will have a thick, oddly shaped blinchik. The first few will always look wonky, it gets better as you get your rhythm going. If you have any holes in your blinchik, then fill with more batter. The goal is to make thin blini.
• Cook the blinchik for about 2 minutes until it is lighlty golden, and the edge starts to separate from the side of the frying pan. Using your fingers, (or a spatula) pick up the edge of the blinchik and flip it over and cook for about 2 minutes until golden brown.
• Place the hot blinchik on a plate, and smear the top side with the stick of butter. This is to prevent the next blinchik from sticking to each other. You will make a blini stack.
• Repeat this process, greasing pan with oil, until all the batter is gone.
• Best served warm with light sour cream and jam or honey.