Raised Blini Recipes

EASY BLINI (RUSSIAN PANCAKE)

Steps:

• Combine flour, salt, and baking powder in a bowl.
• Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
• Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.

BLINIS

Steps:

• Cream the yeast with a little milk, then add the remaining milk, the egg yolks and sour cream.
• Sift the flour and salt into a bowl and add the yeast mixture. Stir to make a thick batter. Leave for at least 1 hour in a warm place. The batter should now look bubbly. Stir well. Just before cooking, whisk the egg whites until stiff and fold them into the batter.
• Heat a little oil in the pan and pour off any excess. Then pour in a tablespoon of batter. Turn the pancake over when it shows bubbles on the top side. Cook lots. One bliny is never enough.

RAISED BLINI

Steps:

• In a large bowl, dissolve the yeast in the milk. Beat in one cup of the flour until the mixture is smooth. Cover with a clean cloth and set in a warm place to rise for two hours.
• Stir in the egg yolks, cream and remaining flour. Add the salt, then fold in the egg whites. Cover again and set aside to rise for 30 to 40 minutes, until light and spongy.
• Heat a large skillet or a griddle with the butter. Using a tablespoon, form three-inch blini (pancakes) with the batter. Cook until golden on one side, then turn to cook the other side. As the blini are done, remove them to a heat-proof platter or baking sheet and keep warm.
• To serve, arrange three to four blini on each plate and top with some of the creme fraiche and caviar.