📝 About This Recipe
A cornerstone of Russian hospitality, these delicate, yeast-leavened pancakes are a far cry from the thick American variety, boasting a lacy texture and a sophisticated tang. Traditionally served during Maslenitsa to celebrate the sun, each bite offers a luxurious contrast between the warm, buttery crepe and the cool, silky richness of Smetana and premium cured salmon. This recipe captures the authentic elegance of a St. Petersburg brunch, balancing salty, creamy, and herbal notes in every fold.
🥗 Ingredients
The Yeast Starter (Opara)
- 1 cup Warm Milk (between 100°F and 110°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 tablespoon Sugar (granulated)
- 1/2 cup All-purpose Flour (sifted)
The Batter
- 1 cup All-purpose Flour (sifted)
- 1/2 cup Buckwheat Flour (for authentic earthy flavor; can substitute with more AP flour)
- 2 large Eggs (separated; yolks and whites)
- 3 tablespoons Unsalted Butter (melted and cooled)
- 1/2 teaspoon Salt (fine sea salt)
- 1/2 cup Warm Milk (added gradually to adjust consistency)
Toppings and Garnish
- 8-10 ounces Smoked Salmon (thinly sliced, high quality)
- 1 cup Smetana (or full-fat Crème Fraîche)
- 1 bunch Fresh Dill (picked into small fronds)
- 1/4 piece Red Onion (very finely minced)
- 2 tablespoons Capers (drained and patted dry)
- 1 piece Lemon (cut into thin wedges)
- 4 tablespoons Clarified Butter (for greasing the pan)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together 1 cup of warm milk, the yeast, sugar, and 1/2 cup of flour. Cover with a warm, damp cloth and let it sit in a draft-free spot for about 20-30 minutes until it becomes bubbly and frothy.
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2
Once the starter is active, whisk in the egg yolks, melted butter, and salt until smooth.
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3
Gradually add the remaining 1 cup of all-purpose flour and 1/2 cup of buckwheat flour, alternating with the remaining 1/2 cup of warm milk. Whisk until the batter is the consistency of heavy cream.
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4
Cover the bowl again and let the batter rise in a warm place for another 45-60 minutes. The batter should double in size and look aerated.
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5
In a separate clean bowl, beat the egg whites until stiff peaks form. This is the secret to the blini's characteristic lightness.
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6
Gently fold the beaten egg whites into the risen batter using a spatula. Be careful not to deflate the air bubbles; you want a light, moussy texture.
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7
Heat a non-stick skillet or a traditional cast-iron blini pan over medium heat. Lightly brush the surface with clarified butter.
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8
Pour about 2-3 tablespoons of batter into the pan for small appetizer-sized blini (about 3 inches wide). If making large blini, use a small ladle and swirl the pan to coat the bottom thinly.
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9
Cook for about 1-2 minutes until bubbles form on the surface and the edges look dry and golden-brown.
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10
Flip carefully with a thin spatula and cook the other side for another 30-60 seconds. The blini should be spotted golden brown.
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11
Transfer the cooked blini to a plate and brush lightly with a tiny bit of melted butter. Keep them warm in a low oven (200°F) covered with a towel while you finish the rest of the batch.
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12
To serve, place a warm blini on a plate. Top with a generous dollop of Smetana, a ribbon of smoked salmon, a sprinkle of minced red onion, a few capers, and a sprig of fresh dill.
💡 Chef's Tips
Do not skip the rising time; the yeast is essential for the authentic 'lacy' texture and slightly fermented flavor profile. If you cannot find Smetana, mix equal parts sour cream and crème fraîche for a closer approximation of the high fat content and tang. Use a piece of potato dipped in oil to grease the pan between blini; it provides just enough lubrication without making them greasy. Ensure your milk is not too hot (over 115°F) or it will kill the yeast and the blini will be flat and dense. For a cleaner presentation, roll the smoked salmon into small 'rosettes' before placing them on the Smetana.
🍽️ Serving Suggestions
Serve with a chilled glass of premium dry Vodka or a crisp, brut Champagne to cut through the richness of the salmon. Pair with a side of soft-boiled eggs or even a small tin of Salmon Roe (Keta) for an extra burst of salty luxury. Offer a hot pot of Russian Caravan tea or black tea with lemon for a traditional non-alcoholic accompaniment. Arrange on a large wooden board for a 'build-your-own' blini bar during brunch parties.