Blini Pancakes
Alright folks, gather around for my Blini Pancakes recipe! Don't worry, it's easier than it sounds. I remember the first time I tried making Blini Pancakes, I accidentally used baking powder instead of yeast. Let's just say my pancakes were more like hockey pucks that day! Lesson learned: always double-check your ingredients. Here's a unique tip for you: when whisking the batter, add a pinch of sugar for a touch of sweetness. It's a little secret that will take your pancakes to the next level. So, in a large bowl, mix 1/2 cup buckwheat flour, 2/3 cup all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon yeast. Create a well, pour in 1 cup warm milk, and whisk until smooth. Let it rise for about an hour. These Blini Pancakes are a taste of Russia with their rich, nutty flavor. Perfect for a cozy breakfast or brunch. Enjoy making them, and remember, it's okay to make mistakes in the kitchen - that's how we learn!
Ingredients
Nutrition
Directions
- 1
In a large bowl, whisk together 1/2 cup buckwheat flour, 2/3 cup all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon yeast.
- 2
Make a well in the center and pour in 1 cup warm milk, whisking until the batter is smooth.
- 3
Cover the bowl and let the batter rise until doubled, about 1 hour.
- 4
Enrich and Rest the Batter
- 5
Stir 2 tablespoons melted butter and 1 egg yolk into the batter.
- 6
In a separate bowl, whisk 1 egg white until stiff, but not dry.
- 7
Fold the whisked egg white into the batter.
- 8
Cover the bowl and let the batter stand 20 minutes.
- 9
Pan-Fry the Blini
- 10
Heat butter in a large nonstick skillet over medium heat.
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