Mini-Blini
- Total Time
- 2 hours 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup all-purpose flour
- 1cup buckwheat flour
- 1package active dry yeast
- 1tablespoon sugar
- ½teaspoon salt
- 2cups warm milk
- 6tablespoons butter, melted
- 3eggs, lightly beaten
- Butter for frying
- Sour cream and sturgeon, salmon or golden caviar
Nutritional analysis per serving (96 servings)
32 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 17 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
Combine flours, yeast, sugar and salt in a bowl. Stir in warm milk, butter and eggs and mix until smooth.
- Step 2
Set bowl aside in a warm place such as an oven with pilot light on and allow to rise until double in volume, about two hours. Stir batter.
- Step 3
Heat a large, heavy skillet and lightly butter it. Make blini with about a tablespoon of batter each, turning them as they brown and browning the other side. You should be able to fit four blini in a 10-inch skillet. As the blini are finished cooking, place them on a baking sheet in an oven heated to 150 degrees to keep warm.
- Step 4
Serve blini topped with sour cream and more or less of whichever kind of caviar your taste and budget may allow.
Private Notes
Comments
One package yeast: 2 1/4 teaspoon yeast
Suggestions to make these gluten free?
Lacking buckwheat flour, I went with AP flour, which obvs lacked the hearty nuttiness of buckwheat flour but made delicious blini in their own neutral way. After one slightly bland round, I had success doubling the salt in line with similar recipes at America's Test Kitchen and King Arthur Baking.
Substituted oat milk for the cow milk with no regrets. Used 2 1/2 tsp active yeast. The batter was surprisingly active after rising and the blini turned out wonderfully! This is now my go-to recipe.