Mini Pancake Blini With Salmon And Dill Food

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.

MINI PANCAKE BLINI WITH SALMON AND DILL

Steps:

• Heat griddle or large nonstick skillet over medium-high heat (about 375°F). Grease with vegetable oil or butter.
• In large bowl, stir pancake mix, milk and egg with whisk or fork until smooth. Drop batter in tablespoons onto hot greased skillet.
• Cook 1 to 2 minutes until bubbles begin to form on surface and edges are dry. Turn; cook about 1 minute more or until golden brown. Transfer to plate. Repeat with remaining batter.
• To serve, top each pancake with a dollop of creme fraiche, a small, thin slice of smoked salmon and a sprig of dill.

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.

SMOKED SALMON AND DILL BLINIS

Steps:

• In large bowl, mix together buckwheat & all-purpose flour with salt.
• Sprinkle in yeast & mix well.
• Separate yolk & white of ONE egg, then set white aside, reserved.
• Whisk together remaining whole egg AND yolk of first egg, along with warm milk & 1 tablespoon melted butter.
• Pour egg mixture onto flour mixture & beat well to form smooth batter. Cover with plastic wrap & let rise in warm place 1-2 hours.
• In large bowl, whisk reserved egg white until stiff peaks form, then gently fold into batter.
• Preheat heavy-bottom frying pan or griddle & brush with melted butter.
• Drop tablespoons of batter onto pan, spacing well apart, & cook about 40 seconds, until bubbles appear on the surface.
• Flip over the blinis & cook for 30 seconds on other side.
• Wrap blinis in foil & keep warm in low-temperature oven. Repeat with remaining mixture, buttering pan each time.
• Combine creme fraiche & dill.
• Serve blinis topped with salmon & dollop of cream.

MUSTARD-DILL PANCAKES WITH SMOKED SALMON AND CAVIAR

Steps:

• Whisk first 4 ingredients in large bowl to blend. Gradually whisk in flour and baking powder. Stir in 2 tablespoons butter and dill. Cover; let stand 1 hour. Preheat oven to 250°F. Brush large skillet with butter. Heat over medium heat. Working in batches and brushing with butter as needed, drop batter by tablespoonfuls into skillet, forming 2 1/2-inch rounds. Cook until pancakes are golden on bottom and bubbles begin to break on surface, about 3 minutes. Turn over; cook until golden, about 2 minutes. Transfer to baking sheet. Keep warm in oven.
• Top pancakes with salmon. Spoon sour cream over. Top with caviar.