What is a Blini?

Blini are traditional Russian yeasted pancakes that are thicker and fluffier than crepes. They have a delicate and beautiful lacy structure thanks to the yeast in the batter. Originating from Eastern Europe, the word ‘blini’ is typically associated with the variety of pancakes that can either be sweet or savory.

Why You Should Try This Recipe

This easy and foolproof recipe guarantees you the best authentic yeasted blinis you’ll ever taste! Rich in flavor, with a subtle tang that leaves your taste buds inviting for more, these blinis elevate any meal.

This recipe involves only a single fermentation proof, making it accessible for even novice cooks. Blinis are incredibly versatile and can be served for breakfast, as an appetizer, or even as an elegant hors d’oeuvre.

Ingredients

For exact quantities and detailed instructions, please refer to the recipe card below.

• Milk and Water: Use whole or low-fat milk warmed to 113°F (45°C) to activate the yeast.
• Baking Yeast: SAF Instant Yeast is recommended for its strength. You can also use active dry yeast.
• Flour: All-purpose flour works best for this recipe.
• Salt and Sugar: These are essential for balancing the flavors.
• Vegetable Oil: Necessary for both the batter and cooking. Grapeseed or sunflower oil can be a substitute.
• Egg: A large whole egg should be used at room temperature for mixing.
• Vanilla Extract: While optional, Madagascar vanilla enhances sweetness; omit when making savory blinis.

How to Make Blinis

1. Prepare the batter: In a small saucepan, combine milk and water. Heat until it reaches 113°F (45°C), using a cooking thermometer for accuracy. Transfer to a heatproof bowl, then add yeast, salt, and sugar. Stir gently and let it rest for 5 minutes to activate the yeast.

2. Combine dry ingredients: Sift the flour into the mixture and incorporate well. In a separate bowl, beat the egg, then add it along with vanilla extract and vegetable oil into the batter. Mix until combined.

3. Allow the batter to rise: Cover the bowl with plastic wrap and place it in a warm, draft-free area for 30-45 minutes, allowing the batter to approximately double in size.

4. Cooking the blinis: Stir the batter gently before cooking. Heat a non-stick crepe or frying pan over medium heat, lightly greasing it with oil. Pour a ladle of batter onto the pan and swirl to coat. Cook until bubbles form on the surface and the edges begin to brown (about 1-2 minutes), then flip and cook for another minute. Transfer to a plate and keep warm.

Recipe Variations

While traditional blinis are rich and buttery due to whole milk, feel free to experiment! You can use plain kefir or even a mixture of sour cream combined with milk or water for unique flavors. For a lighter option, omit the milk entirely and substitute with water.

Blini Toppings

The toppings of blinis can vary widely, making them an exciting dish to serve:

Sweet Toppings:

• Butter and jam
• Honey
• Sweetened sour cream
• Sweetened condensed milk
• Sweetened cottage cheese

Savory Toppings:

Traditionally, blinis are paired with luxurious toppings such as:

• Smoked salmon
• Red or black caviar
• Crab salad
• Avocado cream
• Crème fraîche

Ideally, serve these delightful pancakes warm, topped with your choice of sweet or savory delicacies, and enjoy a bite of Russian heritage!

Storing and Freezing Blinis

To preserve freshness, store cooled blinis wrapped in plastic in the refrigerator for up to 2 days. For longer storage, layer them with parchment paper, seal them tightly with double plastic or aluminum foil, and keep them in an airtight container for up to 2 months. Defrost at room temperature or in the refrigerator overnight.

Expert Tips

1. Ensure your liquids are at the correct temperature for optimal yeast activation.
2. Sift for a smooth batter; if lumps remain, pass the batter through a fine-mesh sieve.
3. For a quicker rise, warm the batter lightly in a non-heated oven with just the light on.
4. Keep stirring the batter as you cook to avoid settling.
5. Serve blinis immediately after cooking to enjoy the best texture.

Frequently Asked Questions

1. How do you say ‘blini’?

‘Blini’ is pronounced as BLEE-nee.

2. Are blinis the same as crepes?

No, they are quite different. Blinis are thicker and fluffier, made with yeast, while crepes are thin and do not contain yeast.

3. What is the difference between a pancake and a blini?

Blini are generally lighter and made with yeast, whereas pancakes use baking powder or baking soda as leavening agents.

4. Can you make blini batter in advance?

It’s best to use the yeast batter fresh; the leavening effect diminishes after more than 1 hour of resting time.

5. Should you serve blinis hot or cold?

Blini are best served warm or at room temperature. If they lose heat, warm them briefly before serving to revive their fluffy texture.