Dead good blinis

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

Recipe uploaded by

olive magazine

9 ratings 5

Recipe by olive magazine

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Tested

Difficulty and servings

Makes approximately 30 blini

Preparation and cooking times

Ready in 10 mins

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.
Next whisk this into the dry ingredients to make a smooth batter. Stir in the 1 tsp melted butter.
Whisk the egg white to stiff peaks, then gently fold into the batter, keeping as much volume as possible.
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

Results 21-28

Jools

24 December 2011

Jools rated and commented on this recipe

Made these today for reheating tomorrow - didn't have buckwheat flour so only used plain - added a little salt and chives for flavour booster - had the wonky shaped first ones for 'taste/tell'. Great texture, light, fluffy worth the effort, definitely to be repeated.

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Pipsan

24 December 2011

Pipsan rated and commented on this recipe

Very easy. I ended up using just half of the butter and didn't have the patience to whisk the egg white to stiff peaks but it worked out marvellously. End result is very tasty and impressive looking!

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Lyannet

27 March 2012

Lyannet commented on this recipe

The recipe was messed up. Sorry, but that was a gut-tamping fried stuff.

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Lady Marmalade

24 May 2012

Lady Marmalade rated and commented on this recipe

I loved this recipe. It's the first time I have tried to make blinis and they rose beautifully and tasted great. I couldn't be bothered to make clarified butter so I used half ghee and half vegetable oil. I could maybe have used all ghee but I thought it might be a bit strong tasting. I seved half with sour cream and salmon eggs and half with Alaskan pepper smoked salmon with horseradish whipped cream. I wish I'd made twice as many so I had some left today!

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katej*

19 June 2012

katej* rated and commented on this recipe

Made the day before, kept well in a container in the fridge. They went down really well as a posh breakfast with sour cream and smoked salmon for my fiance's 50th birthday.

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seagreenman

23 June 2012

seagreenman commented on this recipe

You can use Ghee instead of clarifying your own butter - available from asian grocery shops and also in some Sainsburys - maybe other places as well. Seems to work well.

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Noonoo

28 August 2012

Noonoo commented on this recipe

Nice. I've been wanting a good blini recipe for ages. If anyone is worried about (or can't be bothered) clarifying butter, ghee is the same thing and you can buy it in tins at the supermarket (or at least you can in Australia) The recipe also works fine with plain flour even though buckwheat is traditional.

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Pam Johnson

15 March 2013

Pam Johnson rated and commented on this recipe

Works very well but needs 1/3 teaspoon of salt! Expect it has been left out of recipe. I cooked 1/2 tablepoon of mixture at a time for bite size canape blinis. With some salt added to mix they were lovely.

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