I enjoy blini. Another nice support for finger food. I like them with cream cheese, caviar or smoked salmon. It’s an easy bite to swallow. Blini always provide a pretty presentation. Blini are like pancakes but made with yeast instead of baking powder.
I am using an old recipe from the late Craig Claiborne the doyen of food critics as well as a good and knowledgeable hand in the kitchen. Consequently, I think that trained chefs or cooks, and there is a difference, can be good food critic. Many food critics are for entertainment or advertising purpose only but I “love” them the same. Please, do notice the brackets.
- 1 cup of milk
- ½ tbsp. of instant yeast, that’s 1 and ½ tsp.
- 4 egg separated
- ½ tsp. salt
- 1 tsp. sugar
- 3 tbsp. melted butter
- 1 ½ cup of buckwheat flour.
- Butter, oil or ghee for cooking.
- Scald the milk and let it cool. Add yeast for about 10 minutes
- Pour the yeast mixture into a heat-proof bowl
- Add, beaten egg yolks, salt, sugar, butter and the buckwheat flour
- Mix and rest the bowl on top of a pot with hot water, like a bain-marie, cover and let the mixture rise. That’s about 1 ½ hour. The heat helps the yeast to develop
- Stir the batter which should be thick by now. In stages add the stiff egg white
- Heat up some butter or oil in a frying pan. I prefer using ghee which is clarified butter. Add a spoonful of blini batter and cook them like pancakes. Small bubbles appear on the surface when the blini is cooked then turn on the other side.