I saw these blini’s on someone’s blog once and ever since I’ve wanted to make them. Then there was a time when I wanted these yeasted blini’s so bad that I almost made my mind think my mom used to make them when I was little. I actually recalled my mom at the stove, with the bubbly batter in a bowl making these blinis. When I called my mom and told her that I made the blini’s she used to make when we were little, unfortunately she informed me that she has never made them and she didn’t even know what I was talking about. Not to say that my mom didn’t make blinis’, but she definitely (she says) did not make them with yeast. So either it has been so long that she doesn’t remember making them, or my mind is really good at making stuff up.
Either way, I made them and they were just like I thought they would be. Thick, with a very pronounced bready and yeasty flavor. I loved these! It was my first time making them and definitely not the last. I encourage you to try them if you haven’t already.
Traditionally, blini’s are eaten with caviar, or smoked salmon. But I love them with jam and some sour cream. This is how I grew up eating blini’s, so it brought some good memories.
- 500 g. all purpose flour
- 1 tblsp. instant dry yeast
- 2 tsp. sugar
- 1tsp salt.
- 1 cup warm milk, plus some more
- 3tblsp. vegetable oil
- 25g. melted butter
- 3 eggs
- Sift 500g flour into a large bowl. Add instant yeast, salt and sugar. Mix everything together.
- Add warm/room temperature milk and mix with a spoon until the batter is smooth. Add 1/2 cup more milk and mix again until smooth.
- Add 3 table spoons oil and mix with a whisk . The batter should be runny like pancake batter, if it is not, add a little bit more milk. Cover the bowl with plastic wrap and let rise for about an hour, until the dough doubles in size.
- Now melt the butter and slowly add into the risen dough. Mix.
- Whisk together 3 eggs. Add into the dough and mix thoroughly. Let the dough rest for about 10 minutes and then you can start cooking the blinis.
- Heat nonstick pan over medium heat. Pour one ladle of batter into the middle and quickly swirl the pan so that the batter covers the bottom of the pan.
- Let it cook until almost no ‘wet’ dough is visible on top. With help of a large spatula or a pancake spatula, turn the blini over and cook for another minute or two.
- Invert onto a warmed plate and spread half a little bit of butter on top of the blini.
Notes Serve warm, right away with a choice of jam, sour cream, honey or smoked salmon/fish and caviar.