Blini Russian Pancakes Food

BLINI - TRADITIONAL RUSSIAN PANCAKES

Steps:

• Beat together the eggs, milk and salt. Add the flour and beat again with a mixer. The batter should be thin.
• Butter a frying pan over medium-high heat (the size of the pancakes depends on the size of your pan. If you want them smaller, take a smaller pan and so on). Pick the pan up off the heat. Pour in a ladle of batter tilting and rotating the pan to spread it evenly. Return to the heat.
• Cook until the edges are crisp looking and the center of the pancake looks dry. Carefully flip the pancake over and cook for about 1 minute on the other side.
• Transfer to a plate. Continue cooking blini, stacking them on top of each other.
• For the savory version, top with sour cream and caviar, or with the smoked salmon and dill. You can either fold a pancake in half, then in half again (to form a triangle) and put a filling on top, or roll them into a stuffed tube. For the sweet version use any jam you like, or put some honey on top. Enjoy!

BLINI WITH SMOKED SALMON

Steps:

• Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.
• To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.

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!

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.

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!

RUSSIAN BLINI WITH CAVIAR

Steps:

• Whisk together in a large bowl the egg, milk, and salt, until the egg is well beaten. Sift together the flour and baking powder and whisk into the egg mixture. Whisk until the batter is super smooth and free of clumps.
• Preheat a griddle or large frying pan over medium heat. Add a little bit of oil or nonstick spray, if necessary. Use about 1 tablespoon of batter for each blini. Cook the pancakes on the first side for about 1 minute, then turn and cook for another 30 seconds.
• Place the hot pancakes onto a wire rack to cool.
• Combine the sour cream and dill in small bowl. Add a small amount of the sour cream onto each pancake and top with a spoonful of caviar. Garnish with a sprig of fresh dill.
• Enjoy immediately or keep refrigerated.

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.

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.

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.