Dissolve the sugar in the lukewarm milk. Crumble the fresh yeast and let it dissolve. Leave in a warm place for 10 minutes until a foam forms (the starter).
Blini (Russian Yeast Pancakes)
- Total time - 2 hours 15 minutes
- Prep - 15 minutes
- Rising - 1 hour 30 minutes
- Cooking - 30 minutes
- Servings: 10
- Country: Russia
Yeast blini require more time due to rising, but the resulting lightness and porosity are unmatched. The traditional batter should be liquid enough to spread easily over the pan, yet thick enough to hold its shape.
Be careful with the temperature of the milk during rising so as not to 'kill' the yeast. For an authentic flavour, you can also use buckwheat flour, which will give them a darker colour and a more rustic touch.
Ingredients
Blini Batter
- 300 g all-purpose wheat flour
- 20 g fresh yeast
- 500 ml milk (lukewarm)
- 2 pieces eggs
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp butter (melted)
- as needed oil for cooking
For Serving (classic savoury)
- to taste sour cream (smetana)
- to taste caviar (black or red)
- to taste smoked salmon (optional)
Instructions
Step 1: Preparing the Yeast Starter (Sponge)
Step 2: Mixing the Batter and First Rise
In a large bowl, mix the flour and salt. Pour in the starter and mix into a smooth batter. Cover the batter with a cloth and let it rise in a warm place for approximately 1 hour until it doubles in volume.
Step 3: Adding Eggs and Butter
Separate the egg yolks from the whites. Stir the yolks and melted butter into the risen batter.
In a separate bowl, whip the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the batter to keep it airy.
Step 4: Cooking the Blini
Heat a pancake pan (ideally 15 cm diameter) and lightly brush it with oil or butter.
Ladle the batter (about 1/4 cup) and spread evenly over the pan in a thin layer. Cook for 1-2 minutes on each side until the blini are golden and porous.
Stack the cooked blini, you can layer them with thin slices of butter to keep them soft.
Step 5: Serving
Serve the blini warm. For a savoury option, traditionally top them with sour cream (smetana) and a spoonful of caviar or a piece of smoked salmon. For a sweet option, serve with jam or honey.