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)

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)

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)

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(Source: blog.otel.com)

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)

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(Source: eatdrinkpretty.com)

Oatmeal Blinis

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(Source: includingcake.com)

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(Source: foodnetwork.com)

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)

(Source: newworld.co.nz)

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)

Marinated Salmon on Blinis Pancake

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(Source: 83clubstreet.com)

Smoked salmon blinis with crème fraîche & horseradish 

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(Source: bbcgoodfood.com)

Blini (Russian Pancake)

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(Source: thefishsociety.co.uk)