Blini Recipe Instruction and Ingredients in 2023

Buckwheat is widely used in Russian and Ukrainian cuisine. When blini is baked, it becomes a blank surface for a variety of fillings and garnishes. These yeast-raised pancakes showcase the earthy, sweet flavour of buckwheat and make an excellent gluten-free foundation for party starters.

Instructions

• In a medium mixing bowl, combine the sponge ingredients, cover, and put away to rest for 30 to 60 minutes.
• To make the dough, combine the egg whites, milk, sugar, and salt in a mixing bowl. Stir into the cushion and set aside for 30 to 45 minutes, covered. Allow the egg whites to come to room temperature while the mixture settles.
• Whisk the melted butter into the mixture just before heating. Fold the egg whites into the mixture after they have formed gentle peaks.
• Prepare the oven to 200 degrees Fahrenheit.
• Cook the blini on a hot, barely oiled griddle or large pot, 2 to 3 teaspoons per blini. Cook until the sides appear dry and bubbles develop that doesn’t separate, just like pancakes. Cook the second side until golden brown (about 1 minute). Place the blini in the oven until they are ready to serve.
• Blini can be refrigerated for up to a month, and covered with wax or parchment paper. Reheat for 10 minutes in the microwave or in a 300°F oven.

Bakery Suggestions

These Russian pancakes were consumed (but are no longer formally acknowledged) at the raucous pre-Lenten feast known as Maslenitsa, or “butter week,” from the Russian word maslo, butter. Along with eating blini, the Russians poured themselves wholeheartedly into this celebration. Many of the customs connected with this time can be traced back to pre-Christian festivities when people were attempting to “break the back of winter,” as we say in New England.

They’d construct massive ice hills on which to drag winter effigies, which were then hurled down the hillsides. Massive bonfires were constructed to keep the cold at bay. To ward off malevolent entities, they even wrapped themselves in animal skins and created frightening sounds.

Although all of this can be traced back to a fear of the sun and the changing seasons, most of it evolved into an excuse to have some fun during the long, gloomy winter days. The Russians’ favorite part of Maslenitsa was consuming blini, which they devoured before the start of the Lenten fast. There was no meat permitted during this week, so they ate dairy and seafood with delight.