- 15 minutes
- For 8 people
- 0.1 € / person
- 280kcal per 100g.
How to make homemade Russian blinis . The recipe that I present to you this time is a perfect appetizer for a special occasion such as a birthday, dinner with friends or even Christmas.
Blinis are small pancakes or pancakes typical of Slavic cuisine made from flour, eggs, milk and yeast. They are an obligatory presence in religious festivals in their homeland, Eastern Europe and mainly accompanied with sour cream, smoked fish and fish roe.
With what has been said so far, surely little has caught our attention of what these pancakes really are. It is a pancake with a deep, light, delicate and buttery aroma in flavor and texture, which has crossed its borders and is already part of the best moments of international cuisine.
There is no New York or London brunch worth its salt, without its blinis accompanied by salmon or smoked herring, on a layer of sour cream and topped with a pinch of fish roe.
Although the shapes and sizes are variable, depending on what is going to be the accompaniment, the flavor of these pancakes is first class. The main feature that differentiates blinis from other pancakes or pancakes is that fresh yeast is used to make them.
This fact makes your preparation considerably longer. However, the real work is minimal, they are very easy to prepare and of course, cheap.
So I put it in the drawer of those preparations for novice kitchens that want to look great in the kitchen. Keeping a bowl with the preparation in fermentation will not involve any work. As a reward we will be able to enjoy some exquisite bites that will let you stay as kings on all occasions.
Preparation of the Russian blinis
- In a bowl mix the wheat flour with the salt and reserve.
- We dissolve the yeast crumbling it in the milk once it has been tempered. Add the Greek yogurt and mix well.
- We separate the white from the yolk of the egg and reserve the white. Add the yolk to the milk and yogurt mixture and beat until integrated.
- We overturn the flour in one go and stir so that it is combined with the liquids. We cover the mixture and let it ferment, in a warm place, for 1 hour.
- After this time we set up the clearing that we have reserved to the point of snow. We add the white to the already fermented mixture. We must incorporate it delicately, with enveloping movements.
- We let the mixture ferment again and rest for 2 more hours in a warm place.
- Heat a pinch of butter in a frying pan. When it has melted, and we have it spread over the entire surface, add a small portion of dough with a tablespoon.
- We will try to give the blinis a rounded shape with the spoon and let them cook over medium heat until bubbles appear in the dough. At this time we turn the blinis with a spatula and cook a few more minutes.
- As we make the blinis, we will try to keep it warm until we have made them all.
Traditionally they are served with smoked fish, roe and sour cream, but the truth is that they will be yummy until taken alone.
You can see all the photos of the step by step in the next album.