Beloved Blini – Home Made!

It’s that time of year, festivities, end of calendar year.  And one way to celebrate is to make Blini.  By the time you read this it will probably be too late for you to make any in time for dinner tonight (and that’s if you’re staying in) but who knows? Maybe next year?

Next year is not only a new year, it is also a new decade.  May this decade bring peace, prosperity, emotional healing as well as good health, comfort and cheer, warm relationships and lots and lots of fun for everyone.


100g – Buckwheat flour

200g – 00 Flour (with pinch of salt BUT add the salt later, when it has rested for 1 hour)

300ml milk with pinch of sugar in it

200 yogurt or sourcream

4 eggs – separate egg yolks from egg whites

Yeast: half a cube of fresh brewer’s yeast, about 12.5g



Warm the milk until it just about reaches boiling point, take it off the heat and then add the yeast. Whisk so that it dissolves in the milk.


Below you will see the yogurt in one bowl, on the left, with the milk with the dissolved yeast in a pan on the right.  Top left, the bowl with the two flours and four egg yolks in it. Top right are the four egg whites.


Start by adding the yogurt to the milk pan.


And now you can pour this mixture into the bowl and use a whisk or a wooden spoon to combine all the ingredients.  You could, if you preferred, beat the egg yolks separately and include them in the wet ingredients.  You choose.


Cover with a tea towel for about an hour.


This is what it looks like after about one hour.


Whisk the four egg whites.



Add the beaten egg whites to the blini batter.

IMG_6008Add the salt only NOW.  If you add the salt too soon, it will hinder the raising agent work of the yeast.  Again, cover with a tea towel and let it rest for one hour, better two.

IMG_6009And here it is now … all light and fluffy and waiting to be cooked.

IMG_6010Melt a small amount of butter in a frying pan, maybe a non-stick one would be a good idea.  When the blini start to ‘bubble’ on the surface, turn them over.  It doesn’t take long to gook the blini.  They’re just lke pancakes after all.

IMG_6011IMG_6014They are very nice served with sour cream and smoked salmon.

IMG_6015Shame I can’t get fresh dill around here.  Aw well, never mind.  I used a bit of dried dill instead.


6 thoughts on “Beloved Blini – Home Made!

  1. Buon anno to you too!
    You are very kind to your yeast adding the salt later, but not very kind throwing it in almost boiling milk?! I would think the yeast would not work at all anymore after that.
    Anyway, these blini look very tasty and I have some home smoked salmon waiting to be used up…

    Liked by 1 person

  2. Head scratching going on here, caro Stefano. The milk was definitely NOT boiling, so you’re right, it should not be that kind of hot. But it was definitely warmer than room-temperature, if you know what I mean. Also, I added the yogurt within seconds so that would have cooled down the milk too. And the yeast worked a treat, no problem. Phew.


  3. And here is another reason for scalding the milk, I only just found out: If a recipe calls for scalding milk, it’s for a good reason.
    You might think that scalding milk is an unnecessary step for most recipes, but over on Fine Cooking food scientist and cookbook author Nicole Rees helps explain why that isn’t the case. Scalding breaks down whey proteins found in milk — which would otherwise weaken gluten in a dough and prevent it from rising properly — so, depending on the recipe, it’s actually pretty important. The next time your recipe calls for scalded milk, take the time to do it so you end up with the best quality dough.


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