Blinis are the perfect elegant appetizer and I was amazed when I found out how easy they were to make.
These Russian mini pancakes take a little time but are so worth, way more fluffy and fresh and don't require toasting slightly like you need to do when you buy them.
I find making pancakes so satisfying to cook and flip around in the pan but blinis are way more fun, they take so much less time to cook so there is always something you can do if you put lots at a time in the pan.
Using half whole-wheat flour and half plain flour make the blinis wholesome but light at the same time.
Ingredients
(Makes about 30-35 blinis)
60 grams whole-wheat flour
60 grams plain flour
2 eggs, separated
1 pinch of salt
100 ml milk of choice
120 ml water
50 grams melted unsalted butter
To top:
smoked salmon
crème fraiche
dill or chives
optional: lemon zest
Recipe:
Sift your flours + salt into a medium-sized bowl and mix until combined.
In a jug, whisk your milk + water + egg yolks + melted butter until fully combined.
Make a well in the center of your dry ingredients.
Gradually pour your wet ingredients into your dry, whisking continuously at the same time, making the circle your whisk is making gradually bigger to incorporate more flour.
Mix until just incorporated and then add your egg whites.(Adding your egg whites separately from your egg yolks makes the pancakes fluffier)
Whisk until combined.
Place your mixture into a jug.
Heat a large flat-bottom pan or griddle with a bit of butter and spread it around the pan with a pastry brush.
Once the pan is really hot, measure out a tablespoon of mixture and place it on the pan.
Continue doing so until there is no space left on the pan (make sure to space the mini-pancakes out to make sure they won't touch each other).
Once you see little bubbles appearing at the surface of the pancakes, then they are ready to flip.
Cook for about 30 seconds on each side, a little less on the second side than the first.
Once cooked, place on a rack to cool.
Repeat the process until you have used all of your mixture.
To top, place a teaspoon or so of crème fraiche onto each one, then add some smoked salmon + some dill or chives + lemon zest if you choose to add it. Season with salt and pepper to your liking.
Tip: Top your blinis as close to serving them as possible to presvent them getting soggy with the crème fraiche (don't worry, it usually takes about 45 mins for this to happen).
Your blinis are ready to be served!
See? It wasn't as quick as using shop-bought blinis, but just as easy and way more fresh.
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