Blini
Blini are one of Russia's oldest foods, predating Christianity. They were traditionally round to symbolise the sun at Maslenitsa (Pancake Week), the pagan festival marking the end of winter.
Russia's delicate yeasted buckwheat pancakes — small, golden and slightly sour, traditionally topped with soured cream, smoked salmon or caviar. Eaten at Maslenitsa.
Ingredients
Method
Mix flours, yeast, salt and sugar. Whisk in warm milk and egg yolks until smooth.
Rest in a warm place 1 hour until batter is bubbly and doubled.
Beat egg whites to stiff peaks. Fold gently into batter.
Heat a small buttered pan over medium heat. Pour small amounts of batter.
Cook 2 minutes until bubbles appear, flip, cook 1 more minute.
Serve immediately with soured cream and toppings.
Folding the beaten egg whites in at the end is what makes blini light and airy rather than dense — do not skip this step.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
