Blinis are small, fluffy, yeast-based savoury pancakes.
They’re great as appetizers or hors d’oeuvres, especially with smoked fish or roe. I recently read about blinis served as large crepe-like pancakes – which I guess would better justify the quantities listed here! They also freeze and reheat really well (which is good, considering this recipe will result in quite a few!)
- 12.5g/½oz yeast
- a pinch of sugar
- 350g/12oz plain flour, sifted
- 285ml/½ pint milk, lukewarm
- 2 free-range eggs, separated.
- a pinch of salt
- 145ml/¼ pint milk, tepid
- Add the yeast to the tepid milk with a pinch of sugar.
- Leave to ferment for about two hours in a warm room atmosphere, or until a layer of bubbles covers it.
- Add the rest of the flour, the egg yolks, a pinch of salt, to the milk and mix together.
- Finally whisk the egg whites and fold them into the mixture, then leave for half an hour before cooking.
- Fry over a medium-medium high heat – wait until bubbles form in the pancakes, then flip them.
Depending on what you wish to serve with them:
- Add finely diced herbs or spices: dill / fennel / parsley / caraway seeds / fennel seeds
Suitable toppings include:
- Crème fraîche
- Cream cheese
- Caviar /Roe
- Smoked salmon
- Smoked trout