Blini

🧂 Ingredients

• 7 g Active dry yeast(One standard packet)
• 500 ml Warm milk(Approximately 40-45°C (105-115°F))
• 150 g Buckwheat flour(Finely ground)
• 150 g All-purpose flour
• 1 teaspoon Sugar(To feed the yeast)
• 0.5 teaspoon Salt
• 3 Eggs(Separated into yolks and whites)
• 2 tablespoons Butter(Melted, plus more for cooking)

👨‍🍳 Instructions

1. 1

   Activate the yeast: In a large bowl, combine the warm milk, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.

   ⏱️ 10 minutes
2. 2

   Make the sponge: Add the buckwheat flour and all-purpose flour to the yeast mixture. Whisk until smooth. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size and bubbly.

   ⏱️ 1 hour
3. 3

   Prepare the egg mixture: In a separate small bowl, whisk together the egg yolks, melted butter, and salt.

   ⏱️ 5 minutes
4. 4

   Incorporate egg yolks and adjust consistency: Gently fold the egg yolk mixture into the risen batter. The batter should be thick but pourable, similar to heavy cream. If it's too thick, add a splash more milk.

   ⏱️ 5 minutes
5. 5

   Whip egg whites: In a clean, dry bowl, beat the egg whites until stiff peaks form. This will make the blini light and airy.

   ⏱️ 5 minutes
6. 6

   Fold in egg whites: Gently fold the whipped egg whites into the batter in two additions, being careful not to deflate them. The batter should be light and airy.

   ⏱️ 5 minutes
7. 7

   Cook the blini: Heat a lightly buttered non-stick skillet or griddle over medium heat (around 190°C / 375°F). Ladle about 2-3 tablespoons of batter per blini onto the hot surface. Cook for 1-2 minutes per side, until golden brown and cooked through. You'll see small bubbles forming on the surface before flipping.

   ⏱️ 20-25 minutes
8. 8

   Serve immediately: Stack the cooked blini on a plate, keeping them warm. Serve hot with your favorite toppings such as caviar, smoked salmon, sour cream, or a dollop of crème fraîche.

💡 Pro Tips

• ✓Ensure your milk is warm but not hot when activating the yeast, as excessive heat can kill it.
• ✓The resting time for the batter is crucial for developing flavor and texture.
• ✓For authentic Maslenitsa celebrations, blini are traditionally made in large batches.
• ✓Don't overcrowd the pan when cooking; cook in batches for best results.

🔄 Variations

• For a richer flavor, use a higher proportion of buckwheat flour.
• For a sweeter blini, add a tablespoon of sugar to the batter and serve with jam, honey, or sweetened condensed milk.

🥗 Nutrition

Per serving