Blini are a type of dish traditional in Eastern Slavic cultures. How are they different from the pancakes you know? The dough contains a leavening agent, like baker´s yeast or buttermilk, causing foaming action that lightens and rises the blini. There are plenty of varieties of blini depending on the country and region they are made. The most popular were made with buckwheat flour formed as big and thick pancakes. Served with sour cream, pickled herrings, caviar or homemade fruit confiture. I remember, from when I was a child, my father was making small and thick blini with chunks of fresh apples inside the dough, sprinkled with powdered sugar. We called them racuchy and they were delicious, especially straight from the pan. This time I made a version of blini that I think will taste delicious solo as well as with sweet or savory additives. Check out how to make breakfast blini 🙂 Hope you like them!
(20-25 medium blini)
200 g wheat flour (you can use other flour like buckwheat, oatmeal or millet)
250g warm milk
1 tsp butter
15g fresh yeast
1 tsp brown sugar (you can use white)
2 medium eggs
1/2 tsp salt
Combine chopped yeast, sugar, 100g flour and 125g warm milk, mix well and set aside covered with a kitchen cloth in a warm place until the dough rises (for about half an hour). Meanwhile melt the butter, separate the yolks and whisk the egg whites in a separate bowl. After the dough has risen add the rest of the flour, milk, salt, butter, yolks and mix. Gently stir in the egg whites and set aside for another 30 minutes (or until it’ll rise). Fry the blini on a hot skillet with some butter, forming round shapes (about 1 minute on each side). They taste the best when still warm with some butter on top but feel free to add anything you want, like lemon curd, orange curd or a scoop of honey lavender ice cream! I just had a few with some lavender honey 🙂 Yumm!