Homemade Russian Blini

Ingredients

• 1 cup (120g) buckwheat flour 1 cup (120g) buckwheat flour
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/4 cup (30g) whole wheat flour 1/4 cup (30g) whole wheat flour
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1 1/2 cups (355ml) warm milk 1 1/2 cups (355ml) warm milk
• 2 tablespoons melted butter 2 tablespoons melted butter
• 1 tablespoon sugar 1 tablespoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 large eggs 2 large eggs

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 2g
• Carbohydrates (total, sugars): 27g, 2g
• Protein: 7g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
2. 2.
   In a large mixing bowl, combine the buckwheat flour, all-purpose flour, whole wheat flour, sugar, and salt.
3. 3.
   Make a well in the center of the dry ingredients and pour in the yeast mixture, melted butter, and eggs.
4. 4.
   Whisk the wet ingredients together, gradually incorporating the dry ingredients until a smooth batter forms.
5. 5.
   Cover the bowl with a clean kitchen towel and let the batter rest in a warm place for 1-2 hours, allowing it to ferment and develop flavor.
6. 6.
   Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
7. 7.
   Pour a small ladleful of batter onto the skillet and spread it into a thin, round shape.
8. 8.
   Cook the blini for about 2 minutes on each side until golden brown and cooked through.
9. 9.
   Transfer the cooked blini to a plate and cover with a clean kitchen towel to keep them warm.
10. 10.
    Repeat the process with the remaining batter, greasing the skillet as needed.
11. 11.
    Serve the blini warm with your choice of sweet or savory fillings.

Treat your ingredients with care...

• Buckwheat flour — Ensure you are using pure buckwheat flour, as some brands may mix it with wheat flour. This will affect the taste and texture of the blini.
• Active dry yeast — Make sure the yeast is fresh and active. If it doesn't froth after sitting in warm milk, it may be expired, and the blini won't rise properly.

Tips & Tricks

• For a lighter texture, you can separate the egg whites and beat them until stiff peaks form. Fold them into the batter just before cooking.
• Experiment with different fillings such as cream cheese and smoked salmon, Nutella and bananas, or sautéed mushrooms and sour cream.
• To keep the blini warm while cooking the rest, place them on a baking sheet in a preheated oven at 200°F (95°C).

Serving advice

Serve the blini warm with a dollop of sour cream and your choice of sweet or savory fillings. Roll them up or fold them into quarters for an elegant presentation.

Presentation advice

Arrange the blini on a platter, overlapping slightly, to create an inviting display. Garnish with fresh herbs, lemon wedges, or a sprinkle of powdered sugar for an extra touch of elegance.