These mini pancakes are a popular snack in Russia. They can be served sweet with jam or honey, or savoury with a selection of salmon, herring, caviar and sour cream.

Makes
40

Preparation

15min

Cooking

2hr
5min
By
Average: 4.8 (234 votes)
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Ingredients

  • 7 g dried yeast 
  • 55 g (¼ cup) caster sugar 
  • ¼ tsp salt 
  • 3 eggs 
  • 500 g (3⅓ cups) plain flour 
  • 60 g unsalted butter 
  • 500 ml milk

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Standing time 2 hours

Dissolve the yeast in 250 ml lukewarm water and set aside for 10 minutes or until bubbling.

Add the caster sugar, salt and eggs to the yeast mixture, and whisk until well combined. Whisking continuously, gradually add the flour until the consistency of thick porridge.

Melt the butter and whisk into the batter. Cover with plastic wrap and stand for 1 hour or until almost doubled in size.

Bring the milk almost to the boil, then gradually add to the batter, whisking continuously until smooth. Stand for 1 hour or until almost doubled in size.

Heat a greased 10 cm blini or crêpe pan over medium heat. Using ¼ cup batter for each blini, cook for 2 minutes or until bubbles appear on surface, then burst. Turn blini over and cook for a further minute or until golden and risen.

 

Note

• To avoid the batter losing air, place your ladle or measuring jug into the batter carefully and skim from the top rather than the bottom of the bowl. Do not leave the ladle or jug in the batter while cooking the blini.

 

As seen in Feast magazine, Mar 2012, Issue 7. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.

Photography by Katie Kaars.