Friday, February 15, 2013

Quick "Blini" Recipe


So me and Husband are most definitely not patient people, when it comes to waiting for something. When I get an urge to eat something, it better be something quick... which blinis often are not.

Taking some direction from the pancakes we sometimes make in the morning, so these aren't exactly traditional blinis. These are more fluffy, and not as fatty as many I've seen out there. Plus, you can make these in no time!


Update: I forgot to write down the baking powder in the ingredients! But it's in there now :)

Blend together the dry ingredients, and then add the rest of the ingredients from the first part. I used 1/2 tsp salt but I felt it was a bit too salty since the roe and the fish we ate with these were already pretty salty.

Whisk your egg white until it forms a foam. When you can lift the whisk up and the top of the foam stays up, it's good. Fold it in the batter, no more vigorous blending!

Then just melt some butter in your pan, and start making the blinis. I used about half of a a 1/4 cup measure to pour the batter into the pan; this made 3-4 inch wide blinis. They're usually ready to turn when bubbles start to come through, but keep checking to get your desired color.

Yield: 10-12 blinis, depending on how big you make them. Perfect for two :)

Serve with sour cream and roe/caviar, salmon (grav or smoked), chopped red onion, maybe some pepper... Oh the possibilites!

NOTE:
 You could use buckwheat instead of the whole grain wheat, but we didn't have any at home and couldn't find it even at a Russian market. That'll bring in more of the traditional taste.

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