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

Preparation and cooking times

Total time

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 1 tsp 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.

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Latest comments and suggestions

Results 1-20

  • Binder photo isabelle

    14 December 2007

    isabelle commented on this recipe

    can i make nad freeze the blinis

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  • Binder photo isabelle

    14 December 2007

    isabelle commented on this recipe

    can i make and freeze the blinis

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  • Binder photo Denise

    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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  • Binder photo DEBBY

    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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  • Binder photo stronglink

    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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  • Binder photo easter_blizzard

    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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  • Binder photo jankent

    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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  • Binder photo jankent

    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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  • Binder photo Andrea

    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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  • Binder photo Masha

    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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  • Binder photo Jayne

    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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  • Binder photo dinah

    14 January 2009

    dinah commented on this recipe

    The recipe does not state how much baking powder to use

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  • Binder photo sheena

    04 July 2009

    sheena commented on this recipe

    would like to make these but as some one else has pointed out the recipe does not state how much baking powder. having read other reviews and the problems with missing quantitys it is no wonder no one appears to have made these.

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  • Binder photo Julie

    09 August 2009

    Julie commented on this recipe

    I would like the full ingredients listed before I go ahead and make these, like others are saying......how much baking powder?

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  • Binder photo Trish

    23 December 2009

    Trish rated and commented on this recipe

    5 stars

    I made this for a special evening to serve with beluga cavair very simple recipe and easy to follow

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  • Binder photo ellen

    12 January 2010

    ellen rated this recipe

    4 stars

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  • Binder photo Pete J

    03 July 2010

    Pete J commented on this recipe

    Yeast AND baking powder? Why both? Currently doing a yeast-only recipe, so will see if really need the powder.

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  • Binder photo globaholic

    10 December 2010

    globaholic rated and commented on this recipe

    5 stars

    Delicious, easy and successful. Only comment I would make is to whisk the egg white before whisking the milk flour mixture to save on washing up! I have made 36 blinis and am keeping them in the fridge in foil until tomorrow night, when I will heat them up and add the toppings.

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  • Binder photo HelleWrites

    08 July 2011

    HelleWrites rated and commented on this recipe

    5 stars

    These are bloody excellent. I didn't have buckwheat, so just used plain flour.

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  • Binder photo ssoper

    23 December 2011

    ssoper commented on this recipe

    Did this recipe.Halved the amount of yeast and worked without scales. Could not keep up with the demand and they were not pretty until about the 15th Blini. Well worth it. would recommend.

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Difficulty and servings

Easy

Makes approximately 30 blini

Preparation and cooking times

Total time

Ready in 10 mins

Ingredients

  • 70g buckwheat flour
  • 70g plain flour
  • 1/3 tsp baking powder
  • 175ml warmed milk
  • 1 egg , separated
  • 125g butter , plus an extra 1 tsp, melted
  • 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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