These blini can be made in any size, depending on your intended use. Little, bite size blini (like the ones in this photo), are great for party snacks. Medium, saucer-sized blini can make a greated plated appetizer, and full pancake size blini can be served as an entrée. —Erin McDowell
8-10 servings as an appetizer
1 1/4 cups
all purpose flour
instant active dry yeast
unsalted butter, melted and cooled slightly
In This Recipe
In a small pot, warm the milk over low heat until just warm to the touch, 2-3 minutes.
In a medium bowl, whisk the flours, yeast, and salt together to combine. In another medium bowl, mix the milk, eggs, and melted butter to combine.
Add the milk mixture to the flour mixture and whisk well to combine. Whisk until there are no visible lumps.
Cover the bowl with plastic wrap and let rest at room temperature for 1 – 1 1/2 hours.
To cook the blinis, heat a medium skillet over medium heat. Spray with nonstick spray.
Working in batches, make the blini. To make bite sized blini, scoop circles of batter (about 1 heaping tablespoon each) into the pan and cook until golden brown on each side, 1-2 minutes per side. To make saucer sized blini, scoop circles of batter (about 1/3 heaping cup each) into the pan and cook until golden brown on each side, 2-3 minutes per side. To make entrée sized blini, scoop circles of batter (about 2/3 heaping cup each) into the pan and cook until golden brown on each side, 3-5 minutes per side.
Transfer the finished blini to a cooling rack to cool. You can cool the blini completely, or just slightly, depending on your preference.
The blini are ready to serve immediately, or they can be frozen for up to 1 month. Arrange the blini in a single layer on a piece of parchment paper, wrapped tightly in plastic wrap - store in a plastic zip-top bag for up to 1 month. Re-warm the frozen blini in a 300°F on a rack on a baking sheet for 7-9 minutes until lightly re-crisped.
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.