Blinis

Published on 26 December 2014

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Blinis are little yeast-raised buckwheat pancakes typical of Russian cooking, excellent with smoked salmon and sour cream as a starter.

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I heat the milk, stir in butter until melted and let cool to lukewarm.

I mix the flours and sugar in a bowl.

The dried yeast.

The eggs and a pinch of salt.

I add the lukewarm milk and butter.

I whisk out lumps to make a smooth batter.

I cover with cling film and rise for 1 hour. The batter increases in volume and develops surface bubbles.

I heat a non-stick frying pan and add spoonfuls without stirring the batter, preserving its rise.

After a couple of minutes, when bubbles form, I turn with a spatula.

I make them all and serve with salmon and sour cream, recipe on the blog. Cream cheese such as Philadelphia works too.

Serve the blinis already topped, or give each guest a little bowl of sour cream to add as preferred, as I did.
Serve warm.

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