Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup buckwheat flour
- 1/2 tsp salt
- 1 tsp sugar
- 1 tsp active dry yeast
- 1 1/4 cups warm milk
- 2 eggs
- 2 tbsp melted butter
- Oil for frying
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the all-purpose flour, buckwheat flour, salt, sugar, and active dry yeast.
2. Add the warm milk and whisk until the mixture is smooth.
3. Cover the bowl with a clean towel and let it rest for 30 minutes in a warm place.
4. After 30 minutes, whisk in the eggs and melted butter until the batter is smooth.
5. Heat a non-stick skillet or griddle over medium heat and add a little oil.
6. Pour a small amount of batter onto the skillet or griddle and spread it out into a thin circle.
7. Cook the blini for 1-2 minutes on each side, or until golden brown.
8. Repeat with the remaining batter, adding more oil to the skillet or griddle as needed.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes about 12 blini
Nutritional information:
Per serving (1 blin):
Calories: 110
Fat: 4g
Carbohydrates: 14g
Protein: 4g
Sodium: 170mg
Sugar: 1g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Honey or maple syrup can be used instead of sugar.
- Instant yeast can be used instead of active dry yeast.
- Soy milk or almond milk can be used instead of cow's milk.
- Olive oil or coconut oil can be used instead of melted butter.
Variations:
- Add chopped herbs, such as dill or parsley, to the batter for extra flavor.
- Top the blini with smoked salmon, cream cheese, and capers for a classic combination.
- Serve the blini with sour cream and fruit preserves for a sweet option.
- Add grated cheese to the batter for a savory twist.
Tips and tricks:
- Make sure the skillet or griddle is hot before adding the batter.
- Use a ladle or measuring cup to pour the batter onto the skillet or griddle for even portions.
- Flip the blini gently with a spatula to avoid tearing.
- Keep the cooked blini warm in a low oven until ready to serve.
Storage instructions:
Store the leftover blini in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the blini in a toaster or toaster oven until warm.
Presentation ideas:
Arrange the blini on a platter and garnish with fresh herbs or fruit.
Garnishes:
Fresh herbs, fruit preserves, smoked salmon, cream cheese, capers
Pairings:
Champagne, white wine, tea, coffee
Suggested side dishes:
Mixed greens salad, roasted vegetables, soup
Troubleshooting advice:
- If the batter is too thick, add a little more milk.
- If the blini are sticking to the skillet or griddle, add more oil.
- If the blini are burning, lower the heat.
Food safety advice:
- Make sure to cook the blini thoroughly to avoid any risk of foodborne illness.
- Store the leftover blini in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Poshekhonsky Blini are a traditional Russian dish that originated in the town of Poshekhonye in the Yaroslavl region. They are typically made with buckwheat flour and served with sour cream and caviar.
Flavor profiles:
Savory, nutty, slightly sweet
Serving suggestions:
Serve the blini warm with your choice of toppings and side dishes.
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Region: Russian