Dead good blinis

Dead good blinis

Top Eastern European restaurant Baltic was happy to share its classic blini recipe with us

Difficulty and servings

Easy

Makes approximately 30 blini

Preperation and cooking times

Ready in 10 mins

Method

  1. Sift the buckwheat flour, plain flour and baking powder together. Mix the dried yeast with the warmed milk, then separate the egg and add the yolk to the yeast mix.
  2. Next whisk this into the dry ingredients to make a smooth batter. Stir in the melted butter.
  3. Whisk the egg white to stiff peaks, then gently fold into the batter, keeping as much volume as possible.
  4. Clarify some butter by gently melting it in a pan, then pour off the clear yellow liquid to use (throw away the white bit left behind in the pan). Heat the clarified butter in a frying pan and drop in dessertspoons of the batter. Cook until the surface starts to bubble, then flip over and cook the other side. Serve with soured cream and smoked salmon on top.

Per serving

54 kcalories, protein 0.9g, carbohydrate 4.1g, fat 3.9 g, saturated fat 2.4g, fibre 0.1g, salt 0.03 g

Recipe from olive magazine, December 2006.

Latest comments and suggestions

  • 14 December 2007

    isabelle commented on this recipe

    can i make nad freeze the blinis

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  • 14 December 2007

    isabelle commented on this recipe

    can i make and freeze the blinis

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  • 22 December 2007

    Denise commented on this recipe

    Have not made them due to the fact the ingredients do not mention yeast although the method says add yeast to warmed milk. Therefore it would be a waste, please amend .

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  • 25 December 2007

    DEBBY commented on this recipe

    Wanted to make this - but the ingrediants dont tally! :o( No mention of dried yeast (or the amount required) in the ingredients list - BUT mentioned in the instructions !!

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  • 04 May 2008

    stronglink commented on this recipe

    The clarified butter (Ghee) I make takes me 45 minutes minimum and is slightly more involved than melting and pouring yellow liquid off the top!!. Dried yeast, I assume, is an everyday store cupboard staple. George

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  • 12 September 2008

    easter_blizzard commented on this recipe

    buckwheat flour? how is this going to work? it is going to be too sour, methinks.:-)

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  • 21 October 2008

    jankent commented on this recipe

    I love these blini but it would be helpful if the recipe stated how much yeast to use.This is not mentioned in the ingredients list and it should be.

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  • 21 October 2008

    jankent commented on this recipe

    I used 2 tsp dried yeast as there is no way of telling but it worked fine .

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  • 03 November 2008

    Andrea commented on this recipe

    Thanks for alerting us to the missing yeast and sorry for any confusion. The correct quantity is actually 1/3 tsp of dried yeast and the recipe has been amended to show this. Happy cooking!

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  • 23 November 2008

    Masha commented on this recipe

    Well, it's not called "blini", it's "Oladi" . traditionaly it's much easier than in the receipe!

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  • 25 November 2008

    Jayne commented on this recipe

    Need to make these ahead of time , how do i keep them for 6 hours or so? Thanks any advice greatly appreciated.

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Difficulty and servings

Easy

Makes approximately 30 blini

Preperation and cooking times

Ready in 10 mins

Ingredients

  • 70g buckwheat flour
  • 70g plain flour
  • baking powder
  • 175ml warmed milk
  • 1 egg , separated
  • 125g butter
  • smoked salmon and soured cream, to serve
  • 1/3 tsp dried yeast
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Per serving

54 kcalories, protein 0.9g, carbohydrate 4.1g, fat 3.9 g, saturated fat 2.4g, fibre 0.1g, salt 0.03 g

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