Blinis is a traditional Russian recipe for a classic breakfast dish of yeasted buckwheat and plain flour batter mixed with milk and egg yolks and which is lightened with beaten egg whites before being fried in thick pancakes and served with sour cream and fish roes. The full recipe is presented here and I hope you enjoy this classic Russian version of: Blinis.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Blinis are the traditional Russian buckwheat flour yeasted pancakes that are traditionally served with vodka and caviar. But they work as a wonderful base for many starters, particularly ones involving fish and cream.
Ingredients:
6 tbsp lukewarm water
1 packet dried active yeast
90g buckwheat flour
230g plain flour
140ml lukewarm milk
3 eggs, separated
1/2 tsp salt
1 tsp sugar
230g unsalted butter, melted
430ml sour cream
fish roe, smoked salmon, smoked or pickled herring, cream cheese etc for topping
Method:
Add the lukewarm water to a bowl and sprinkle the yeast over the top then stir in and leave to stand in a warm spot for 5 minutes. Meanwhile, place all the plain flour and half the buckwheat flour in a large bowl. Make a large well in the centre and pour in half the warm milk and the yeast mixture. Slowly incorporate the flour into the liquid and beat until completely smooth. Cover with a tea towel and place in a warm spot for at least three hours, or until doubled in volume.
Add the remaining buckwheat flour and vigourously beat into the mixture then set aside to stand for 2 hours before beating in the remaining milk, egg yolks, salt, sugar and 2 1/2 tbsp of melted butter and of sour cream. Add the egg whites to a clean, dry, bowl and beat until stiff then fold into the batter. Cover the mixture again and leave to stand for 30 minutes.
Brush a large frying pan with melted butter and when hot add about 3 tbsp per blini into the pan. When the top of the blini begins to bubble turn them over and cook for about 1 minute on the other side, or until nicely coloured. Set aside to keep warm as you continue cooking the blinis. Brush the pan with more butter between each batch.
Serve with a bowl of melted butter, a bowl of sour cream and a mix of toppings (typically preserved roes and preserved fish).
