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About: This blog is dedicated to pancake lovers everywhere.

I started this blog because I couldn't find any pancake blog. Feel free to submit your pancake photos, recipes or anything pancake related.

A big thank you to every single one of my followers!

Disclaimer: I do not own any of the photos, GIF or anything unless stated.
Basic Blinis
Yield: 30 blinis
Ingredients:
100 gr plain (all-purpose) flour, sifted
35 gr of buckwheat flour, sifted
1/2 tsp of salt
1 tsp of dry active yeast
125 ml of milk
1/3 cup or 80 gr of sourcream
1 eggyolk
Directions
Place the plain and buckwheat flours, salt and yeast in a bowl and stir to combine. 
Place the milk and sour cream in a saucepan over low heat and cook, stirring, for 2 minutes or until lukewarm. 
Add the eggyolk and whisk to combine.
 Gradually add the milk mixture to the flour mixture, stirring until smooth. 
Cover with a clean, damp cloth and set aside in a warm place for 30 minutes or until bubbles appear on the surface. 
Whisk the eggwhite until soft peaks form, add the mixture and stir well to combine. 
Heat a lightly greased, large non-stick frying pan over medium heat. 
Cook teaspoonfuls of the mixture for 1-2 minutes or untill bubbles appear on the surface.
 Flip and cook for 1-2 minutes or untill golden. 
Allow to cool.

Basic Blinis

Yield: 30 blinis

Ingredients:

  • 100 gr plain (all-purpose) flour, sifted
  • 35 gr of buckwheat flour, sifted
  • 1/2 tsp of salt
  • 1 tsp of dry active yeast
  • 125 ml of milk
  • 1/3 cup or 80 gr of sourcream
  • 1 eggyolk

Directions

  1. Place the plain and buckwheat flours, salt and yeast in a bowl and stir to combine.
  2. Place the milk and sour cream in a saucepan over low heat and cook, stirring, for 2 minutes or until lukewarm.
  3. Add the eggyolk and whisk to combine.
  4. Gradually add the milk mixture to the flour mixture, stirring until smooth.
  5. Cover with a clean, damp cloth and set aside in a warm place for 30 minutes or until bubbles appear on the surface.
  6. Whisk the eggwhite until soft peaks form, add the mixture and stir well to combine.
  7. Heat a lightly greased, large non-stick frying pan over medium heat.
  8. Cook teaspoonfuls of the mixture for 1-2 minutes or untill bubbles appear on the surface.
  9. Flip and cook for 1-2 minutes or untill golden.
  10. Allow to cool.

(Source: junglefrog-cooking.com)

pancake recipe russian Blini
Heart-Shaped Blini with Smoked Salmon and Lemon Caper Sour Cream
Makes about 36 heart-shaped blini (3 per serving)
Blini Batter
Ingredients:
1 tsp. active dry yeast
1/2 tsp. sugar
2 Tbs. warm water (110°F to 115°F)
1 cup warm soy, rice or dairy milk (110°F to 115°F)
1 1/4 cup all-purpose flour
1/2 cup buckwheat flour
1 tsp. salt
1/2 cup Redwood Hill Farm Plain Kefir
2 Tbs. melted butter or Earth Balance Buttery Spread, plus 1/4 cup for cooking
2 large eggs, separated
Lemon Caper Sour Cream
Ingredients:
1 (12-oz) container Green Valley Organics Sour Cream
1 clove garlic, pressed or finely minced (1 tsp.)
3 Tbs. fresh lemon juice
2 Tbs. fresh lemon zest
2 Tbs. chopped fresh dill, plus more for garnish
2 Tbs. finely chopped red onion
1/4 cup capers, chopped, plus more for garnish
Salt and fresh cracked black pepper, to taste
1/2 lb. thinly sliced smoked salmon, cut into 36 bite-size pieces
Preparation:
1. Stir together yeast, sugar and water in a large bowl to dissolve. Stir in milk and let stand 5 to 7 minutes, until frothy.
2. Sift flours and salt into a separate bowl. Whisk in yeast mixture, then whisk in Redwood Hill Farm Plain Kefir, melted butter and egg yolks. Cover the bowl tightly with plastic wrap, set in a warm place and allow to rise for one hour.
3. Beat egg whites until soft peaks form. Fold into batter, cover with plastic wrap and allow to rise 30 minutes longer. The batter should be bubbly.
4. While the batter rises, whisk together sour cream, garlic, lemon juice, lemon zest, dill, onion and capers in a small bowl. Adjust seasonings and add salt and pepper to taste. Cover and refrigerate until ready to use.
5. Heat a skillet over medium heat. Place batter in a squeeze bottle using a funnel. Add a tablespoon of melted buttery spread and swirl the pan to coat evenly.
6. Squeeze the batter into the outline of a heart and fill in the heart outline with batter. Cook about 1 to 2 minutes, until bubbles appear, flip and cook 30 seconds longer.
7. Place cooked blini on a parchment-lined baking sheet and keep warm in a 200°F oven until ready to serve. Serve topped with smoked salmon and a dollop of Lemon Caper Sour Cream.

Heart-Shaped Blini with Smoked Salmon and Lemon Caper Sour Cream

Makes about 36 heart-shaped blini (3 per serving)

Blini Batter

Ingredients:

  • 1 tsp. active dry yeast
  • 1/2 tsp. sugar
  • 2 Tbs. warm water (110°F to 115°F)
  • 1 cup warm soy, rice or dairy milk (110°F to 115°F)
  • 1 1/4 cup all-purpose flour
  • 1/2 cup buckwheat flour
  • 1 tsp. salt
  • 1/2 cup Redwood Hill Farm Plain Kefir
  • 2 Tbs. melted butter or Earth Balance Buttery Spread, plus 1/4 cup for cooking
  • 2 large eggs, separated

Lemon Caper Sour Cream

Ingredients:

  • 1 (12-oz) container Green Valley Organics Sour Cream
  • 1 clove garlic, pressed or finely minced (1 tsp.)
  • 3 Tbs. fresh lemon juice
  • 2 Tbs. fresh lemon zest
  • 2 Tbs. chopped fresh dill, plus more for garnish
  • 2 Tbs. finely chopped red onion
  • 1/4 cup capers, chopped, plus more for garnish
  • Salt and fresh cracked black pepper, to taste
  • 1/2 lb. thinly sliced smoked salmon, cut into 36 bite-size pieces

Preparation:

1. Stir together yeast, sugar and water in a large bowl to dissolve. Stir in milk and let stand 5 to 7 minutes, until frothy.

2. Sift flours and salt into a separate bowl. Whisk in yeast mixture, then whisk in Redwood Hill Farm Plain Kefir, melted butter and egg yolks. Cover the bowl tightly with plastic wrap, set in a warm place and allow to rise for one hour.

3. Beat egg whites until soft peaks form. Fold into batter, cover with plastic wrap and allow to rise 30 minutes longer. The batter should be bubbly.

4. While the batter rises, whisk together sour cream, garlic, lemon juice, lemon zest, dill, onion and capers in a small bowl. Adjust seasonings and add salt and pepper to taste. Cover and refrigerate until ready to use.

5. Heat a skillet over medium heat. Place batter in a squeeze bottle using a funnel. Add a tablespoon of melted buttery spread and swirl the pan to coat evenly.

6. Squeeze the batter into the outline of a heart and fill in the heart outline with batter. Cook about 1 to 2 minutes, until bubbles appear, flip and cook 30 seconds longer.

7. Place cooked blini on a parchment-lined baking sheet and keep warm in a 200°F oven until ready to serve. Serve topped with smoked salmon and a dollop of Lemon Caper Sour Cream.

(Source: tinygreenmom.com)

pancake recipe russian Blini
Blini with Caviar
Ingredients:
2 1/4 teaspoons active dry yeast, (one 1/4 ounce envelope)
1/2 cup warm water, (about 110 degrees)
1 cup all-purpose flour
Coarse sea salt or fleur de sel, to taste
1/2 cup buttermilk
1 tablespoon unsalted butter, melted, plus more for pan
1/2 teaspoon sugar
2 large eggs, seperated
Crème Fraîche, for serving
D’Artagnan Farm-Raised Ossetra Caviar, for serving
Preparation:
1. In a small bowl, add water and sprinkle yeast over the top. Let stand until foamy, about 5 minutes. Sift together flour and 1/2 teaspoon plus a pinch of salt. Stir together buttermilk, butter, sugar, and egg yolks in a large bowl; whisk in yeast mixture, then flour mixture. Let stand, covered, in a warm place for 30 minutes.
2. Beat egg whites until stiff peaks form; fold into batter. Let stand for 10 minutes
3. Heat a medium nonstick skillet over medium heat, and coat with a thin layer of butter. Add a scant tablespoon batter for each blini and cook, flipping after bubbles appear at edges and color turns golden, 1 1/2 to 2 minutes per side
4. Transfer to a lined sheet tray and allow to cool.
5. Garnish with a small dollop of crème fraîche, then top with a spoon of D’Artagnan ossetra caviar. Serve immediately.

Blini with Caviar

Ingredients:

  • 2 1/4 teaspoons active dry yeast, (one 1/4 ounce envelope)
  • 1/2 cup warm water, (about 110 degrees)
  • 1 cup all-purpose flour
  • Coarse sea salt or fleur de sel, to taste
  • 1/2 cup buttermilk
  • 1 tablespoon unsalted butter, melted, plus more for pan
  • 1/2 teaspoon sugar
  • 2 large eggs, seperated
  • Crème Fraîche, for serving
  • D’Artagnan Farm-Raised Ossetra Caviar, for serving

Preparation:

1. In a small bowl, add water and sprinkle yeast over the top. Let stand until foamy, about 5 minutes. Sift together flour and 1/2 teaspoon plus a pinch of salt. Stir together buttermilk, butter, sugar, and egg yolks in a large bowl; whisk in yeast mixture, then flour mixture. Let stand, covered, in a warm place for 30 minutes.

2. Beat egg whites until stiff peaks form; fold into batter. Let stand for 10 minutes

3. Heat a medium nonstick skillet over medium heat, and coat with a thin layer of butter. Add a scant tablespoon batter for each blini and cook, flipping after bubbles appear at edges and color turns golden, 1 1/2 to 2 minutes per side

4. Transfer to a lined sheet tray and allow to cool.

5. Garnish with a small dollop of crème fraîche, then top with a spoon of D’Artagnan ossetra caviar. Serve immediately.

(Source: blog.dartagnan.com)

pancake recipe russian Blini
Love pancakes? ℉⍥ℓℓ⍥ẘ ⌘

Love pancakes? ℉⍥ℓℓ⍥ẘ 

(Source: blog.otel.com)

pancake russian Blini
Buckwheat blini breakfast kebabs
Approx. 8 kebabs (serves 2-4)
Ingredients:
100g buckwheat flour
Scant ½ tsp bicarbonate soda
150ml soy milk (or other dairy free milk)
1tsp ground chia or flax
3 tbs agave syrup
½ tsp cinnamon
1 tsp vanilla
extra water to thin batter as needed
Approx. 2 cups fruit chunks of choice.
Maple syrup to serve
Method:
Blend together all ingredients (other than water) until very smooth. Add as much water as necessary to create a thick but easily pourable batter.
Prepare fruit for kebabs- you can use any fruit that can be skewered. I used banana and apricot halves. Set aside.
Using a melon baller (most practical method) spoon small dollops of the pancake mixture onto a hot lightly oiled frying pan and fry for approx. 30 seconds or so on each side until golden.
When all the blinis are cooked thread them onto skewers alternating with chunks of fruit. Drizzle with maple syrup to serve.

Buckwheat blini breakfast kebabs

Approx. 8 kebabs (serves 2-4)

Ingredients:

  • 100g buckwheat flour
  • Scant ½ tsp bicarbonate soda
  • 150ml soy milk (or other dairy free milk)
  • 1tsp ground chia or flax
  • 3 tbs agave syrup
  • ½ tsp cinnamon
  • 1 tsp vanilla
  • extra water to thin batter as needed
  • Approx. 2 cups fruit chunks of choice.
  • Maple syrup to serve

Method:

  1. Blend together all ingredients (other than water) until very smooth. Add as much water as necessary to create a thick but easily pourable batter.
  2. Prepare fruit for kebabs- you can use any fruit that can be skewered. I used banana and apricot halves. Set aside.
  3. Using a melon baller (most practical method) spoon small dollops of the pancake mixture onto a hot lightly oiled frying pan and fry for approx. 30 seconds or so on each side until golden.
  4. When all the blinis are cooked thread them onto skewers alternating with chunks of fruit. Drizzle with maple syrup to serve.

(Source: includingcake.com)

pancake russian Blini recipe
Love pancakes? ℉⍥ℓℓ⍥ẘ ⌘

Love pancakes? ℉⍥ℓℓ⍥ẘ 

(Source: eatdrinkpretty.com)

pancake russian Blini
Oatmeal Blinis
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Oatmeal Blinis

Love pancakes? ℉⍥ℓℓ⍥ẘ 

(Source: includingcake.com)

pancake russian Blini
Love pancakes? ℉⍥ℓℓ⍥ẘ ⌘

Love pancakes? ℉⍥ℓℓ⍥ẘ 

(Source: foodnetwork.com)

pancake russian Blini
Blini
Makes 25 blinis or more
Ingredients:
Plain flour
Standard milk
Warm water (boiled)
1 egg
10g white sugar
Pinch of salt
Pinch of baking soda
Vegetable oil to grease the frying pan
Butter (optional)
Suggested fillings:
Smoked salmon, cottage cheese or curd (drained); minced meat (sauteed), minced mushrooms and onions (sauteed), and, of course, red or black caviar - for special occasions.

Directions:
Whisk together egg, sugar and salt in a bowl. Add flour to the mixture, and stir in along with the milk and soda. Mix all ingredients until smooth, then start adding warm water to make the batter almost liquid.
Heat a (thick) frying pan to high heat. Lightly oil the pan or use the cooking spray. Use a ladle (about 2-3 tablespoons) to pour the batter into the pan. Tilt the pan to spread the batter out evenly. When the edges are crisp and the centre appears dry, slide a spatula carefully under the blin, flip it and cook on the other side until lightly browned.
Remove blini to a plate. Put little butter on top of each blin, and continue to stack the blini on top of each other. To serve, spread with desired filling, then fold in half (or may just roll them as spring rolls)
Best enjoyed with: sour cream or you can just dip each blin into the melted butter. You may also want to try the blini with your tea and coffee - with jam, honey, syrup or marmalade.

Blini

Makes 25 blinis or more

Ingredients:

  • Plain flour
  • Standard milk
  • Warm water (boiled)
  • 1 egg
  • 10g white sugar
  • Pinch of salt
  • Pinch of baking soda
  • Vegetable oil to grease the frying pan
  • Butter (optional)
Suggested fillings:
Smoked salmon, cottage cheese or curd (drained); minced meat (sauteed), minced mushrooms and onions (sauteed), and, of course, red or black caviar - for special occasions.

Directions:
  1. Whisk together egg, sugar and salt in a bowl. Add flour to the mixture, and stir in along with the milk and soda. Mix all ingredients until smooth, then start adding warm water to make the batter almost liquid.
  2. Heat a (thick) frying pan to high heat. Lightly oil the pan or use the cooking spray. Use a ladle (about 2-3 tablespoons) to pour the batter into the pan. Tilt the pan to spread the batter out evenly. When the edges are crisp and the centre appears dry, slide a spatula carefully under the blin, flip it and cook on the other side until lightly browned.
  3. Remove blini to a plate. Put little butter on top of each blin, and continue to stack the blini on top of each other. To serve, spread with desired filling, then fold in half (or may just roll them as spring rolls)
  4. Best enjoyed with: sour cream or you can just dip each blin into the melted butter. You may also want to try the blini with your tea and coffee - with jam, honey, syrup or marmalade.

(Source: newworld.co.nz)

pancake russian blini recipe
Smoked Salmon and Mango Jalapeno Cream on Cornmeal Blinis
24 paper-thin slices of smoked salmon, the oilier the betterCilantro leaves for garnish
For the blinis½ C medium-grind yellow cornmeal½ C all-purpose flour1 scant tsp. baking powder½ tsp. salt2 tbsp. honey1 large egg, beaten½ C plus 2 tbsp. milk1 tbsp. melted butterbutter for frying
For the cream1 C crème fraîche or sour creamthe finely diced flesh of a truly ripe mango1 jalapeño pepper, roasted, skinned, seeded and finely diced2 tbsp. finely diced red onionsalt and pepper
NOTES: The blinis start drying out instantly, so make them right before serving, if you can. Also, don’t let the batter sit – the baking powder makes it rise, and you don’t want the blinis to be too spongy. You can replace the jalapeño with any other kind of pepper you like. Replacing the cilantro with a dab of caviar or fish roe takes this nicely over the top.
1. Combine the ingredients for the mango-jalapeño cream in a small bowl and refrigerate for at least 30 minutes.
2. In a medium bowl, combine the cornmeal, flour, baking powder, salt, and honey. In a separate bowl, whisk together the egg, milk, and melted butter. Add the dry ingredients to the wet, and mix until just combined.
3. Heat a large non-stick sauté pan over high heat, and melt a little butter in it. Working in batches, drop the batter by spoonfuls to make 3-inch pancakes. Cook until light brown, 1 to 2 minutes per side. (They’re ready to flip when the little bubbles that form on the top start opening.)
4. Assemble three layers of blini-cream-salmon, with a final dab of cream on top, and garnish with cilantro.

Smoked Salmon and Mango Jalapeno Cream on Cornmeal Blinis

24 paper-thin slices of smoked salmon, the oilier the better
Cilantro leaves for garnish

For the blinis
½ C medium-grind yellow cornmeal
½ C all-purpose flour
1 scant tsp. baking powder
½ tsp. salt
2 tbsp. honey
1 large egg, beaten
½ C plus 2 tbsp. milk
1 tbsp. melted butter
butter for frying

For the cream
1 C crème fraîche or sour cream
the finely diced flesh of a truly ripe mango
1 jalapeño pepper, roasted, skinned, seeded and finely diced
2 tbsp. finely diced red onion
salt and pepper

NOTES: The blinis start drying out instantly, so make them right before serving, if you can. Also, don’t let the batter sit – the baking powder makes it rise, and you don’t want the blinis to be too spongy. You can replace the jalapeño with any other kind of pepper you like. Replacing the cilantro with a dab of caviar or fish roe takes this nicely over the top.

1. Combine the ingredients for the mango-jalapeño cream in a small bowl and refrigerate for at least 30 minutes.

2. In a medium bowl, combine the cornmeal, flour, baking powder, salt, and honey. In a separate bowl, whisk together the egg, milk, and melted butter. Add the dry ingredients to the wet, and mix until just combined.

3. Heat a large non-stick sauté pan over high heat, and melt a little butter in it. Working in batches, drop the batter by spoonfuls to make 3-inch pancakes. Cook until light brown, 1 to 2 minutes per side. (They’re ready to flip when the little bubbles that form on the top start opening.)

4. Assemble three layers of blini-cream-salmon, with a final dab of cream on top, and garnish with cilantro.

(Source: the-dogs-breakfast.com)

pancake recipe russian blini
Marinated Salmon on Blinis Pancake
Love pancakes? ℉⍥ℓℓ⍥ẘ ⌘

Marinated Salmon on Blinis Pancake

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(Source: 83clubstreet.com)

pancake russian blini
Smoked salmon blinis with crème fraîche & horseradish 
Love pancakes? ℉⍥ℓℓ⍥ẘ ⌘

Smoked salmon blinis with crème fraîche & horseradish 

Love pancakes? ℉⍥ℓℓ⍥ẘ 

(Source: bbcgoodfood.com)

pancake russian blini
Blini (Russian Pancake)
Love pancakes? ℉⍥ℓℓ⍥ẘ ⌘

Blini (Russian Pancake)

Love pancakes? ℉⍥ℓℓ⍥ẘ 

(Source: thefishsociety.co.uk)

pancake russian blini
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