📝 About This Recipe
Transport yourself to the bustling street stalls of Eastern Europe with these authentic, lacy-edged blini. Unlike simple pancakes, these are crafted with a slow-fermented yeast batter that yields a complex, slightly tangy flavor and a cloud-like texture. Whether served with savory smoked fish or sweet honey, these golden discs represent the pinnacle of griddled dough craftsmanship.
🥗 Ingredients
The Yeast Bloom
- 1/2 cup Warm Milk (105-110°F; not too hot or it will kill the yeast)
- 1 teaspoon Granulated Sugar
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
The Batter Base
- 2 cups All-Purpose Flour (sifted for maximum fluffiness)
- 1 1/2 cups Warm Milk (added gradually to control consistency)
- 3 tablespoons Unsalted Butter (melted and slightly cooled)
- 2 large Egg Yolks (at room temperature)
- 1/2 teaspoon Fine Sea Salt
- 1 tablespoon Granulated Sugar (extra for the main batter)
The Finishing Touch
- 2 large Egg Whites (room temperature, whipped to stiff peaks)
- 2-3 tablespoons Neutral Oil or Clarified Butter (for greasing the pan)
Classic Accompaniments
- 1 cup Sour Cream or Crème Fraîche (high fat content is best)
- 8 ounces Smoked Salmon or Trout (thinly sliced)
- 1 bunch Fresh Dill (for garnish)
👨🍳 Instructions
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1
In a small bowl, whisk together the 1/2 cup warm milk, 1 teaspoon sugar, and the yeast. Let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
In a large mixing bowl, whisk the 2 cups of sifted flour with the remaining tablespoon of sugar and the salt.
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3
Make a well in the center of the flour. Pour in the yeast mixture, the 2 egg yolks, the melted butter, and about half of the remaining warm milk.
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4
Whisk from the center outward, gradually incorporating the flour until a thick, smooth paste forms. Slowly add the rest of the milk while whisking to ensure there are no lumps.
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5
Cover the bowl with a clean kitchen towel and place it in a warm, draft-free spot. Let the batter rise for 45-60 minutes until it has doubled in size and is full of tiny bubbles.
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6
Once the batter has risen, beat the 2 egg whites in a separate clean bowl until stiff peaks form. They should be glossy and hold their shape when the whisk is lifted.
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7
Gently fold the whipped egg whites into the fermented batter using a spatula. Do this carefully to keep as much air in the batter as possible; this creates the 'lacy' texture.
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8
Heat a heavy-bottomed cast iron skillet or a non-stick crepe pan over medium heat. Lightly brush the surface with oil or clarified butter.
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9
For street-food style large blini, pour about 1/4 cup of batter into the pan and tilt it to spread the batter into a thin circle. For appetizer-sized blini, use 1 tablespoon per pancake.
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10
Cook for 1-2 minutes until the edges look dry and the bottom is a beautiful golden brown. You should see small holes (eyes) forming on the surface.
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11
Carefully flip the blini with a thin spatula and cook the other side for another 30-60 seconds.
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12
Transfer the cooked blini to a plate and immediately brush with a tiny bit of melted butter. Stack them on top of each other to keep them warm and soft.
💡 Chef's Tips
Use a heavy cast-iron skillet to ensure even heat distribution and that characteristic golden crust. If the batter is too thick to spread, whisk in a tablespoon of warm milk at a time until it reaches a pourable consistency. Never over-mix the batter after adding the egg whites, or you will lose the delicate, airy structure. For a truly authentic touch, use a piece of halved potato dipped in oil to grease the pan between each blini for a perfectly thin layer of fat. Keep the finished blini in a low oven (200°F) covered with a towel if you aren't serving them immediately.
🍽️ Serving Suggestions
Top with a dollop of crème fraîche, a slice of smoked salmon, and a sprig of fresh dill for a classic savory treat. Serve warm with melted butter and a spoonful of red or black caviar for a luxurious celebration dish. For a sweet version, spread with cherry preserves or honey and fold into triangles. Pair with a chilled glass of dry sparkling wine or a traditional iced vodka to cut through the richness. Serve alongside a hot pot of Russian Caravan tea for a cozy afternoon snack.