This is the recipe for blinis. Buckwheat gives them the right taste but you can of course use only wheat too. The size and thickness as well as crispness varies too. I’ve used long grandma’s old pan but my husband used the pancake pan and made smaller blinis.
February is the best time with fish roe and perfect for blinis, the Russian pancakes with buckwheat. I learnt to make them long ago at grandma’s. Today I use her pan and not the one we got as a wedding gift.
This is how I make the batter:
2.5 dl whole milk
2 tsp yeast (fresh will give a better lift to the batter)
1 dl sour cream
1.5 dl buckwheat
1 dl flour (wheat)
1 tsp salt
1 egg yolk, 1 egg white
Dissolve the yeast into lukewarm milk. Add the salt, flour, sour cream and egg yolk. Let stay for 30 min. Beat the egg white and turn it in carefully. You can replace some of the liquid with mineral water if you think the blinis are too rich.
Fry in butter making smallish pancakes of 15 cm in diameter and 2 cm thick.
I fry the blinis and place…
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