Blini

Blini

By
From
Encyclopedia of Food and Cookery
Makes
24

Blini (bliny) are small Russian yeast pancakes made with buckwheat flour. The classic and superb topping is 1 tablespoon sour cream surmounted by 1 teaspoon caviar. Cottage cheese with herbs, smoked salmon, vegetable purées, chopped egg or liver may also be used. For dessert, blini may be topped with sour cream and jam.

Ingredients

Quantity Ingredient
30g compressed yeast
500ml milk, scalded and cooled to lukewarm
225g plain flour and 195 g buckwheat flour, sifted together
2 tablespoons sugar
3 eggs, separated
125g butter, melted, plus extra for cooking
1 teaspoon salt

Method

  1. Dissolve yeast in warm milk, then stir in 1½ cups flour and the sugar. Cover with greased plastic wrap and a cloth and stand in a warm place for 1½ hours or until covered with bubbles.
  2. Beat egg yolks in another bowl, combine with melted butter and salt and stir in remaining flour. Beat this mixture into yeast mixture, cover as before and stand in a warm place for another 1½ hours or until almost doubled in bulk.
  3. Beat egg whites until they form soft peaks and fold into batter. Stand for 10 minutes. Without stirring batter again, drop a tablespoonful at a time onto a heated greased griddle or heavy frying pan. When undersides are brown, sprinkle a little melted butter over the tops, turn over and cook other side. Stack on a heated platter and keep covered with a warm cloth until all are cooked.
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