I reckon blinis are one of the better culinary delights of Russia. You can buy mini blinis ready made in the supermarket, but I have to say, made from scratch, these light and fluffy buckweat pancakes are TOTALLY worth the effort. Eat with smoked salmon and soured cream, and if you’re feeling decadent, a little caviar and champagne! If you’ve any left over, just wrap them in foil and reheat them for breakfast – they taste great with scrambled eggs and crispy bacon …
Ingredientsfor about 20 blinis
- 100g strong white flour (can use just plain flour if you like)
- 40g buckwheat or wholemeal flour
- 7g pack of dried yeast
- 150 ml full-fat milk
- 2 large, free range eggs, separated
- 1/2 tsp salt
- 100ml soured cream
- 25g melted butter
- In a large bowl, sift the buckwheat flour, plain flour and salt together and sprinkle over the yeast.
- Warm the soured cream and milk in a saucepan so that it is just lukewarm. Whisk the egg yolks into the milk mixture and then pour over the flour. Beat together until you have a thick batter. Cover the bowl with a tea towel and leave in a warm place for about 1 hour, until the batter turns spongy and bubbly on the surface.
- After 1 hour, take a clean bowl and whisk the egg whites until they form stiff peaks. gently fold them into the batter. Cover again and leave for 30 minutes or so.
- Add a little melted butter to a heavy-based frying pan or pancake pan, over a medium heat. Spoon in about four tablespoons of batter to form a four blinis (depending on the size of your frying pan, of course!).
- Cook until small air bubbles begin to appear, for about one minute, then flip over to cook on the other side for a further minute or so. Transfer to a wire rack, and repeat until you have used all the mixture. Either eat immediately, or wrap in foil to reheat in the oven when required. Serve with a little smoked salmon, a dollop of soured cream, and perhaps some caviar, a squeeze of lemon, and a sprinkling of cayenne pepper.