Follow these steps for perfect results
white flour
sifted
buckwheat flour
sifted
baking powder
dry yeast
dissolved in warm water
Large eggs
beaten
lowfat milk
salt
sunflower oil
for frying
butter
melted for frying
Sieve white and buckwheat flours with baking powder.
Whisk in eggs and milk to form a smooth batter.
Add salt.
Alternatively, dissolve yeast in warm water and add to the batter.
Let the batter rise in a warm place for 15 minutes.
Heat a blini pan or skillet with oil or melted butter.
Test the pan's heat with a drop of batter; it should sizzle.
Pour a spoonful of batter onto the hot pan.
Cook for a few minutes until the top is set.
Flip and cook for another minute.
Serve immediately or keep warm.
Top with desired toppings.
Expert advice for the best results
For a tangier flavor, use sour milk.
Keep cooked blini warm in a low oven until ready to serve.
Experiment with different flours, such as rye or whole wheat.
Everything you need to know before you start
15 minutes
Batter can be made ahead and stored in the refrigerator for up to 24 hours.
Stack blini on a plate and garnish with desired toppings.
Serve with smoked salmon, crème fraîche, and dill.
Serve with fruit compote and whipped cream.
Serve with caviar and melted butter.
Pairs well with the richness of the blini and toppings.
Traditional Russian pairing.
Discover the story behind this recipe
Traditional Russian pancake, often served during Maslenitsa.
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