Sweet Corn Blini
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup flour
- ½cup cornmeal
- 1teaspoon baking powder
- 1teaspoon salt
- 1tablespoon sugar
- 2cups corn kernels, from about 4 ears corn
- 1egg beaten
- 1cup thick plain yogurt, plus a few tablespoons milk if necessary
- 8tablespoons melted butter, plus more for greasing griddle
- Salt and pepper
- ¼cup crème fraîche
- 2tablespoons snipped chives for garnish
Nutritional analysis per serving (30 servings)
68 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 70 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put flour, cornmeal, baking powder, salt and sugar in a mixing bowl. Grind 1 cup corn kernels to a rough purée in a food processor, then add egg and yogurt, and pulse to mix. Add corn mixture to flour mixture and stir together until just mixed to make a thick batter. Stir in 4 tablespoons melted butter. Set aside for 5 minutes. Thin with a little milk if necessary. (Batter may be prepared several hours ahead.)
- Step 2
Warm remaining 4 tablespoons butter in a saucepan over medium heat. Add remaining 1 cup corn kernels. Season with salt and pepper, then cook for 1 minute or so to heat through. Keep warm.
- Step 3
Put greased griddle or cast-iron pan over medium heat. Using 1 tablespoon batter, make pancakes about 2½ inches in diameter. Cook for 1 minute, until bubbles appear on surface and pancakes are lightly browned. Flip and cook for 30 seconds more. (Be sure to keep heat moderate or else the pancakes will blacken.) Pancakes may be cooked in advance and reheated.
- Step 4
To serve, place 3 hot pancakes on small plate. Top with spoonful of cooked corn and some of the butter from the pan. Drizzle with crème fraîche and sprinkle with chives.
Private Notes
Comments
Came out even better than I had hoped! The batter formed pancakes perfectly, easy to flip, no burning or sticking. I used only 1/2 tsp salt and unsalted butter but might use the full 1 tsp next time. I also only sauteed the corn in 1 T butter and mixed a few tablespoons of yogurt with the crème fraîche for topping.
It's a great base recipe with wonderful corn flavor and would be versatile, e.g. for breakfast with different toppings. The corn flavor is excellent.
I would cut down on the butter. Probably can eliminate it if gently heat the corn in microwave.
5 Stars, Breakfast *Use less butter.
Hi! I made batter as directed except I did not puree the corn or add it as paste. Instead, sautéed one ear of fresh corn kernels in butter and a little olive oil and added that to the batter. Then, cooked blini in same skillet with little more butter and oil. Served with cooked shrimp and cilantro. Did not have yoghurt, did not matter. Very delicious! These blini are great, very forgiving, highly recommend!!!
Just wondering if these serve as caviar vehicle or too sweet? When I hear blini I think caviar
Really enjoyed this! Added some finely chopped scallions for awesome cakes to go with barbecue.