Medel

Blini Pancakes

These pillowy Russian buckwheat pancakes are impossibly light and tender, with a subtle nutty flavor that pairs beautifully with sour cream, caviar, or smoked salmon. The yeast-leavened batter creates delicate, lacy edges while the centers stay soft and custardy—pure comfort on a plate.

⏱️105 min

🍽️4 portioner

🥕 Vegetariskt

2.5

🇺🇸 Amerikansk 🥬 Tillbehör 🇷🇺 Rysk

👩‍🍳 Gör så här

⏱️ Äggklocka

1
In a large bowl, whisk together 125 ml buckwheat flour, 160 ml all-purpose flour, 2.5 ml salt, and 5 ml yeast.
2
Make a well in the center and pour in 240 ml warm milk, whisking until the batter is smooth.
3
Cover the bowl and let the batter rise until doubled, about 1 hour.
4
Stir 30 ml melted butter and 1 egg yolk into the batter.
5
In a separate bowl, whisk 1 egg white until stiff peaks form.
6
Fold the whisked egg white gently into the batter.
7
Cover the bowl and let the batter rest for 20 minutes.
8
Heat butter in a large nonstick skillet over medium heat.
9
Drop quarter-sized dollops of batter into the pan without crowding. Cook for about 1 minute until bubbles form on the surface.
10
Flip and cook for approximately 30 seconds until golden on the second side.
11
Transfer to a plate and cover with a clean kitchen towel to keep warm. Add more butter to the pan and repeat with remaining batter.
12
Turn and cook for about 30 additional seconds.
13
Remove the finished blini onto a plate and cover them with a clean kitchen towel to keep warm. Add more butter to the pan and repeat the frying process with the remaining batter.