Blini are Russian pancakes, and there are a lot of varieties of them. Blini can be thick or thin, and with or without yeast. Thin blini can be stuffed with sweet of savoury stuffing.
Kefir blini are made with fermented dairy drink kefir, but you can substitute it with buttermilk or plain yoghurt. These blini are very good for weekend mornings, and they are not only delicious, but very filling.
The general technique, as with all kinds of pancakes in general, is following a few tips:
1. Make sure the frying pan is warm and oiled evenly with a paper towel to avoid excess oil. It’s not necessary to oil the pan after every pancakes, just every so often.
2. The key to success is the thickness of the batter. It should not be too runny, but rather flow slowly and graciously from the ladle into the pot.
3. The probe of the first pancake: The first pancake always serves as a probe to see if the ingredients are in the right proportion. If you couldn’t flip the pancake over, add some more flour into the batter, a few drop of olive oil, stir and go ahead again.
By January 5, 2014Published:
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- 0.5 litre kefir/or buttermilk/plain youghurt
- 1.5 glass sieved flour (or more)
- 0.5 teaspoon baking soda
- 1 egg
- a pinch salt
- a pinch sugar
- Pour kefir in a pot and heat it up over the stove. Switch off the gas, add soda and whisk it with a spoon. It will get fizzy — pure magic.
- Whisk in salt and sugar; allow to cool down for a 5-10 minutes.
- To the cooled but still warm kefir, add an egg and whisk it. Add flour and stir carefully yet thorough. Add a bit of oil into the batter.
- Warm up and oil the frying pan, and fry the pancakes following this procedure:
- Pour half a ladle, and move the pan around for the batter to fill in the surface of the pan;
- Flip it over once the top side turns from white to yellow
- Collect onto a dish, and pour another half a ladle into the frying pan.
- Butter the first pancake and cover with another plate to keep warm.
- Return to the pan, flip the pancake and repeat the cycle of procedures.
- Serve with honey, jam or smetana and a lovely cup of tea.