Many savory toppings are a perfect accompaniment to blini, such as caviar or smoked fish. For simple elegance, look no further than drained yoghurt, salmon roe and smoked salmon (½ pound per batch of blini will suffice.)
- 1 teaspoon active dry yeast
- ½ teaspoon sugar
- 2 tablespoons lukewarm water
- 1 cup and an additional 2 tablespoons lukewarm 1% or 2%milk
- 1 cup buckwheat flour
- ¾ cup all-purpose flour
- ¾ teaspoon salt
- ½ cup buttermilk or plain yogurt
- 2 tablespoons canola oil or melted butter
- 2 large eggs, separated
Nutritional analysis per serving (20 servings):
68 calories; 2 grams fat; 2 grams protein; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams trans fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 20 milligrams cholesterol; 90 milligrams sodium
The information shown is only an estimate based on the available ingredients and specified preparation. This should not take the place of a professional nutritionist’s advice.
- In a large bowl, dissolve the sugar and yeast in the water. After stirring in the lukewarm milk, and allow to stand for 5 minutes until it’s creamy.
- In a medium bowl, sift together the flours and salt. Whisk into the yeast mixture. Next, whisk in the buttermilk (or yoghurt), oil (or melted butter), and your egg yolks. Cover tightly with plastic wrap before setting aside in a warm spot – an hour or longer, until bubbly.
- Beat egg whites to soft peaks, then fold into the batter. Cover once more and allow to rise until bubbly, an additional 30 minutes.
- Lightly grease a cast iron or heavy nonstick griddle, and place over a medium heat until hot. If you’re making hors d’oeuvres sized bite-size blini, only ladle 1-2 tablespoons of batter per blini. If making pancake-sized blini, you’re looking to ladle closer to ¼ scant cup per blini. Cook for roughly 1 minute, until holes break through the upper surface. Turn over to allow them to brown the other side, approx. 30 seconds. Place on a plate or rack. If intending to serve immediately, they can be wrapped in a towel, or kept warm in a low oven. If not intending to serve immediately, they can be foil-wrapped and reheated in a 325-degree oven for 20 minutes. If you would like to freeze them, stack them after placing a piece of wax or parchment paper between each blini, then wrap airtight in plastic before placing in foil. They can be thawed by removing the plastic, rewrapping in foil and placing in oven for 30 minutes at 350 degrees. For a simpler method, remove foil and thaw in the microwave.
- Prepare in advance: These blini will keep for a couple days refrigerated, or up to a month if frozen. Be sure to stack with parchment paper, wrap in plastic, then place in a freezer bag to prevent sticking, and ensure freshness.