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
TRADITIONAL RUSSIAN PANCAKES (BLINI)
This traditional Russian pancakes (blini) recipe is a pearl of Russian cuisine. I use this recipe for over 15 years and my pancakes have always come out great. Fill Russian pancakes with sweet or savory fillings and eat to your heart's content.
Provided by Elena Szeliga
Categories Breakfast
Time 40m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 305 kcal, Carbohydrate 38 g, Protein 8 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 69 mg, Sodium 245 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
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
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
BLINIS
These are not the canape-sized blini, but larger pancakes that are filled with a simple but hearty beef and onion mixture. The flavor comes from the generous amount of onion and frying the mix well, at least 10 minutes.
Provided by Nyusha
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 57m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk milk, 1 cup plus 3 tablespoons flour, eggs, and sugar together in a bowl. Add 1/4 cup melted butter; whisk well. Let batter sit, 15 to 20 minutes.
- Bring a pot of water to a boil. Add beef; cook until no longer pink, 5 to 7 minutes. Drain. Chop the boiled beef finely until even in texture.
- Heat 2 tablespoons butter in a skillet over medium-low heat. Add onion and cook, while stirring, until soft and golden, about 10 minutes. Increase heat to medium and add the chopped beef, salt, and pepper. Cook and stir filling until flavors combine, about 10 minutes.
- Heat oil in a nonstick or cast-iron skillet over medium heat. Pour 3 to 4 tablespoons of batter into the skillet and quickly rotate the skillet to spread batter out in a thin layer. Cook until edges are brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen blini; flip and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.
- Spread 2 tablespoons beef filling on 1 side of each blini. Fold edges over filling and roll blini up. Repeat with remaining filling and blini.
Nutrition Facts : Calories 269.4 calories, Carbohydrate 21.2 g, Cholesterol 96.7 mg, Fat 14.3 g, Fiber 1 g, Protein 13.7 g, SaturatedFat 7.7 g, Sodium 141.9 mg, Sugar 5.7 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
QUICK BLINI
Blini are thin buckwheat pancakes. Russian Blini are served with sour cream and caviar or smoked salmon. However, they also make a nice Hanukkah breakfast with some jam or pancake syrup on top. From the Jewish Holiday cookbook. The rising time is included in the cooking time.
Provided by LUv 2 BaKE
Categories Breakfast
Time 40m
Yield 30 blini, 15 serving(s)
Number Of Ingredients 11
Steps:
- In a medium-sized bowl, combine the yeast, water, and honey; Let mixture rest for about 5 minutes, or until foamy.
- Stir in the flours, milk powder, sour cream, melted butter, and egg yolks; Cover bowl with plastic wrap and let the batter rest for 30 minutes (It will not rise very much, but will form bubbles on the surface).
- In a separate bowl, beat egg whites with the salt just until they form stiff peaks; do not overbeat, or they may be difficult to fold; Gently, but thoroughly, fold the beaten whites into the batter.
- Preheat a griddle or large skillet over medium heat and lightly grease it; Spoon 1-1/2- to 2-tablespoon measures of the batter onto the preheated griddle; When bubbles have formed on the surface of the pancakes, and the bottoms are browned, turn them and cook just until lightly browned on the second side.
- Yield 30 2 1/2 to 3" blini.
Nutrition Facts : Calories 60.1, Fat 2.3, SaturatedFat 1.1, Cholesterol 32.2, Sodium 36.2, Carbohydrate 7.9, Fiber 0.8, Sugar 2, Protein 2.5
BUCKWHEAT PANCAKES RUSSIAN BLINI
Needs time to rise overnight. Can serve with sour cream, caviar, or salmon. We eat like pancakes with maple syrup; a little sour pancake thing going on; they are good.
Provided by Dienia B.
Categories Breakfast
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 317.8, Fat 11.9, SaturatedFat 6.2, Cholesterol 118, Sodium 298.9, Carbohydrate 42.7, Fiber 4, Sugar 6.7, Protein 12.4
BLINI PANCAKE
Russian bliny. Pancakes but actually not exactly... Now here's the recipe of traditional Russian blinchiki or bliny as promised. Blinchiki or bliny (blini) Russians usually cook for breakfast and eat with sour cream or jam but blinis are also good as an appetizer . In this case Russians make different fillings for blinis - the most popular fillings are meat, mushrooms, cottage cheese etc. etc. Foreigners know our Russian bliny in their Royal variation - with caviar but telling you the truth Russians are hardly ever eat bliny (blini) with caviar, just in case to impress somebody! There are also many blini recipe variations, somebody make blinis batter with yeast but I prefer to cook them without adding yeast. Taste is pretty similar but it's just about to save time. Blini recipe as well as ingredients are almost same as pancakes recipe but has some difference in preparation.
Provided by TasteRussian
Categories Breakfast
Time 22m
Yield 15-20 blinys, 4-5 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 187.7, Fat 11.5, SaturatedFat 3.1, Cholesterol 101.5, Sodium 419, Carbohydrate 15.3, Fiber 0.2, Sugar 6.4, Protein 6
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