Best Quick Blini Recipes

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.

BLINI (RUSSIAN PANCAKES)

Steps:

• Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.
• Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.
• Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.
• Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.
• Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.
• Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.

QUICK BLINI

Steps:

• In a medium-sized bowl, combine the yeast, water, and honey; Let mixture rest for about 5 minutes, or until foamy.
• Stir in the flours, milk powder, sour cream, melted butter, and egg yolks; Cover bowl with plastic wrap and let the batter rest for 30 minutes (It will not rise very much, but will form bubbles on the surface).
• In a separate bowl, beat egg whites with the salt just until they form stiff peaks; do not overbeat, or they may be difficult to fold; Gently, but thoroughly, fold the beaten whites into the batter.
• Preheat a griddle or large skillet over medium heat and lightly grease it; Spoon 1-1/2- to 2-tablespoon measures of the batter onto the preheated griddle; When bubbles have formed on the surface of the pancakes, and the bottoms are browned, turn them and cook just until lightly browned on the second side.
• Yield 30 2 1/2 to 3" blini.