Russian Blini Recipes

Steps:

• Combine flour, salt, and baking powder in a bowl.
• Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
• Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.

Steps:

• Dissolve yeast in water and let set for 3-5 minutes.
• In large bowl, mix 1/4 cup buckwheat flour and 2 cups white flour.
• Make a well in the flour and pour in the yeast mixture.
• Slowly mix with a wood spoon, then beat mixture until smooth.
• Cover and let sit in warm spot for 3 hours.
• Stir vigorously and add the rest of the buckwheat flour.
• Cover and let sit in warm spot for another 2 hours.
• Stir and slowly add milk, egg yolks, salt, sugar, 3 tbsp butter and 3 tbsp sour cream.
• In a separate bowl, beat egg whites until stiff.
• Fold egg whites into dough.
• Cover and let sit for another 30 minutes.
• Coat the bottom of a frying pan with butter and heat.
• Place 3 tbsp batter in pan & fry 2-3 minutes.
• Brush with butter and flip, and fry other side 2-3 minutes.
• Keep warm in 200 degree oven until all blini are made.
• Serve with melted butter, sour cream, caviar and or lox.

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.

Steps:

• Batter should be quite runny (compared to pancake batter, say). Use a HOT (but not quite smoking) non-stick pan, covering the bottom of the pan thinly with batter. Lift pan and spread batter to edges as best you can.
• When the edges start to brown, fold in half and remove from pan.
• Continue making one blintze per pan until batter is finished (use a couple of pans if needed).
• NOTE: **If blintzes don't easily remove from pan, add another tablespoon of oil to the batter. The temperature of your pan may also be at play - it needs to be quite hot.