Classic Blini

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   In a large bowl, combine the milk, yeast, and sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.

   Oko 10 min

2. 2

   Add the buckwheat flour and all-purpose flour to the yeast mixture. Mix until a smooth batter forms.

   Oko 2 min

3. 3

   Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60 minutes, or until doubled in size.

   Oko 1 h

4. 4

   Once risen, separate the egg yolks from the whites. Add the egg yolks, salt, and melted butter to the batter and stir until well combined.

   Oko 3 min

5. 5

   In a separate clean bowl, beat the egg whites until stiff peaks form.

   Oko 3 min

   Napomena kuhara: Ensure your bowl and whisk are completely clean and grease-free for best results.

6. 6

   Gently fold the beaten egg whites into the batter until just combined. Be careful not to overmix, as this will deflate the egg whites.

   Oko 2 min

7. 7

   Cover the batter again and let it rest for another 30 minutes.

   Oko 30 min

8. 8

   Heat a non-stick skillet or blini pan over medium heat. Lightly brush with melted butter.

   Oko 1 min

9. 9

   Pour small amounts of batter onto the hot pan, about 5-6 cm in diameter, leaving space between each blini.

   Napomena kuhara: Use a small ladle or measuring spoon for consistent blini sizes.

10. 10

    Cook for 1-2 minutes per side, until golden brown and bubbles appear on the surface.

    Oko 4 min

11. 11

    Transfer cooked blini to a plate and keep warm while you cook the remaining batter.

    Napomena kuhara: You can stack them on a plate covered with foil or place them in a warm oven.

12. 12

    Serve immediately with your desired toppings.

    Napomena kuhara: Traditional toppings include sour cream, caviar, smoked salmon, or jam.