Teresa's Recipes
Traditional Russian Blini
Delight in the traditional taste of Russia with these delicate, thin pancakes known as Blini. Made with a blend of buckwheat and all-purpose flour, these blini are beautifully light and tender with a distinct nutty flavor. Top them off with a luscious dollop of sour cream, a slice of rich smoked salmon and a sprinkle of fresh dill for an exquisite harmony of flavors. Served with a tangy squeeze of lemon, they make for a perfect brunch or appetizer that will transport your taste buds to the heart of Moscow.
Ingredients
- 1 cup Buckwheat flour
- 1 cup All-purpose flour
- 1 Egg
- 2 cups Milk
- 1/2 teaspoon Salt
- for brushing Vegetable oil
- to serve Sour cream
- to serve Smoked salmon
- to serve Fresh dill
- to serve Lemon wedges
Dietary Notes
- Servings: 12
- Dish Type: Breakfast/Brunch
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 180
- Fat: 8g
- Carbs: 20g
- Protein: 7g
- Sodium: 200mg
- Sugar: 3g
Instructions
- In a large mixing bowl, combine the buckwheat flour, all-purpose flour, egg, milk, and salt. Whisk the ingredients together until you have a smooth batter.
- Heat a non-stick skillet or griddle over medium heat. Once heated, lightly brush the surface with vegetable oil.
- Pour 1/4 cup of the batter onto the skillet, spreading it into a thin, even circle.
- Cook the blini for approximately 2 minutes, or until the edges start to turn a golden brown. Carefully flip the blini and cook for an additional 1-2 minutes.
- Transfer the cooked blini to a serving plate and repeat the process with the remaining batter.
- To serve, top each warm blini with a dollop of sour cream, a slice of smoked salmon, and a sprinkle of fresh dill.
- Garnish with a lemon wedge for a burst of citrus freshness. Serve immediately for the best taste and texture.
Tips
- For a vegan alternative, replace the egg with a ripe mashed banana and use non-dairy milk.
- You can make the blini batter ahead of time and store it in the fridge for up to 24 hours.