I’m always so proud when you share my recipes with the world. Remember to follow me on Pinterest and, if you make my Blinis, click on the pin below the recipe card and leave a photo of your make with a comment telling me what you think, or any awesome changes that you made. Similarly, any Instagram posts my recipes will go on my Story if I see them. Not only do that make brilliant finger foods for parties, they are fab for quick, handheld breakfast and snack pancakes, too. However you decide to make yours, prepare a batch for now and one for the freezer. Molasses, treacle, maple syrup or golden syrup Pureed roasted pepper topped with antipasti artichoke heart pieces Yogurt, chopped boiled egg and red onion (much, much better than it sounds!)Ĭhocolate spread/salted caramel/Nutella and sliced banana Homemade jam or lemon curd (with or without nut butter)

Smoked mackerel or brined herring with tiny-dice marinated beetroot and crème fraîche Sweet Potato and Almond with Smoked Paprika Vegan Caviar – cooked Beluga lentils + balsamic vinegar + lemon juice + olive oil + dried ground seaweed + pepper (method in recipe card) New Year’s Eve Classic – crème fraîche spiked with lemon or grated horseradish + smoked salmon, dill sprig, teeny-tiny lemon wedge To reheat them for a party, pop them on a baking tray to warm through in the oven. If you won’t be reheating them do cook them a shade longer. Cook on one side for about one and a half minutes before flipping and cooking for a further minute. But usually I just spoon batter in and quickly shape to a rough circle. I ladled the bubbly batter into a plastic food bag and snipped the end so that we could (Rachel and I) do controlled tight spirals of batter. You will see in one of the images that the batter is piped rather than spooned. Cooks’ perks are what these ones are called. Gas hobs are easier to control than electric, so those with the latter might need to adjust a bit more. Do a couple of experimental ones to get the hang of the temp and timing. Then it is just a case of heating a skillet with a little oil and pouring in small amounts of batter. If I’m juggling too many tasks I sometimes forget this step and they are always fine. After this time you can whisk the egg white separately and fold it into the batter. Now cover the batter and leave to bubble up over an hour – and up to 4 if it’s in a cold room. Pour the wet ingredients into dry-whisked flour and yeast, and mix until any lumps disappear. Warm the milk to blood temperature and whisk in the egg yolk and a pinch of salt. Yeast – the ready to mix straight in kindĪ heavy bottom pan, a slick of oil and a spatula, too If you are vegan, perhaps try this recipe recipe from Ania at Lazy Cat Kitchen.

The yolk enriches the batter and the white can be whisked to make the little pancakes even lighter. Just patience.įlour – plain is fine but a mix of plain and either buckwheat or rye will be even betterĪn egg – divided. Not a degree in chemistry or a cupboard of fancy ingredients. Or preferably a whole stack, covered in tangy crème fraîche and best organic smoked salmon. But unlike a Maserati anyone can enjoy a blini. But they are no ordinary pancakes: blinis are to pancakes, what Maserati are to cars. Even the duff ones are delicious!īlini are of course little pancakes. Would you like to make your own blinis? If you even vaguely like the bought ones, you will be gob-smacked by these easy and delicious homemade ones. They are utterly delicious – very light, but sturdy enough to hold a hefty topping.

Today there is no typical blini topping and, like tortillas and other warmed flat breads, pretty much anything goes, so feel free to pop whatever you like on top. Whisked up and flipped on griddle pans over the past 1000 years or so, the toppings of old were caviar, wild honey, berries and smetana (the soured dairy cream, not the composer). Yes, we rather like blinis!īlini are of course Russian. These are what we have every Christmas while we open presents. Other than discovering old Christmas movies I have also been whiling away time making bouncy, fluffy stacks of blinis for holiday get-togethers, and for the freezer – buckwheat ones, rye ones and spelt ones.

Pin stack irving