EASY BLINI (RUSSIAN PANCAKE) RECIPE | ALLRECIPES
Provided by: Happykat
Categories: Crepes and Blintzes
Total time: 25 minutes
Prep time: 10 minutes
Cook time: 15 minutes
Yield: about 20 blini
|1 cup all-purpose flour|
|¾ teaspoon salt|
|½ teaspoon baking powder|
|¾ cup milk|
|2 tablespoons milk|
|1 large egg|
|1 tablespoon melted unsalted butter|
|1 tablespoon unsalted butter|
- Combine flour, salt, and baking powder in a bowl.
- Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until the batter is fully combined.
- Heat 1 tablespoon butter in a large skillet over medium-low heat. Cooking several blini at a time, drop batter, one tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Move to a paper towel-lined plate to help soak up excess butter.
- Repeat with the remaining batter.
Calories 167.6 calories, CarbohydrateContent 21.3 g, CholesterolContent 52.8 mg, FatContent 6.7 g, FiberContent 0.7 g, ProteinContent 5.3 g, SaturatedFatContent 3.8 g, SodiumContent 373.3 mg
SMOKED SALMON & EASY BLINIS RECIPE | BBC GOOD FOOD
Provided by: James Martin
Categories: Canapes, Dinner
Total time: 30 minutes
Prep time: 20 minutes
Cook time: 10 minutes
|1 tbsp wholegrain mustard|
|1 tbsp red wine vinegar|
|3 tbsp olive oil|
|100g mixed garden leaves|
|200g pack smoked salmon|
|3 cooked beetroot, finely diced|
|100g plain flour|
|1 egg, separated|
|25g butter, melted|
|bunch chives, snipped|
|sunflower oil, for cooking|
- For the blini mix, tip the flour into a bowl, then season. Make a well in the middle, then add the egg yolk and half the milk. Whisk until smooth, gradually add the rest of the milk, then the butter and chives. Whisk the egg whites until starting to stiffen, then fold into the batter. To cook, lightly grease a frying pan, then sizzle spoonfuls for 2-3 mins on each side until golden, flipping them over when bubbling. Set aside and keep warm.
- Make a dressing in a large bowl with the mustard, vinegar and olive oil. Add the leaves, then toss. Serve the salad, salmon and blinis with some beetroot on the side.
Calories 240 calories, FatContent 14 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 1 grams fiber, ProteinContent 13 grams protein, SodiumContent 1.86 milligram of sodium
SMOKED SALMON BLINIS RECIPE | JAMIE OLIVER RECIPES
Provided by: Jamie Oliver
Total time: 15 minutes
|1 cup of self-raising flour|
|1 large free-range egg|
|1 cup of semi-skimmed milk|
- 1. For the blinis, place the flour and a pinch of sea salt in a large mixing bowl. Make a well in the centre, crack in the egg and add 1 tablespoon of oil, then beat into the flour. Gradually whisk in the milk until you’ve got a lovely, smooth batter.
2. Put a large non-stick frying pan on a medium heat and add 1 small knob of butter.
3. Once hot and the butter’s melted, add tablespoons of batter to the pan to make your blinis. Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top.
4. The first batch always helps you figure out your temperature control, so adjust it up or down if needed.
5. Transfer the cooked blinis to a plate, and continue with the remaining batter until it’s all used up. Top with your favourite combos, season to perfection and enjoy.
TEAM WAVES OF QUALITY SMOKED SALMON WITH . . .
* Cucumber speed-peeled into ribbons, placed proudly on top of a little cream cheese with a fine grating of lemon zest.
* Peeled and finely shaved raw baby beets, a squeeze of lemon juice and a pinch of fresh tarragon.
* Vac-packed beets blitzed with cream cheese until smooth, topped with a fine grating of fresh horseradish root.
* Cream cheese loosened with a little lemon juice, and a sprinkling of salmon caviar to add an extra pop of flavour.
* A dollop of soured cream and a sprinkling of chopped fresh chives and finely sliced tender asparagus.
* Puréed avocado and a little jarred jalapeño, a dollop of soured cream and a few freshly picked coriander leaves.
Calories 26 calories, FatContent 1.1 g fat, SaturatedFatContent 0.3 g saturated fat, ProteinContent 0.9 g protein, CarbohydrateContent 3.4 g carbohydrate, SugarContent 0.4 g sugar, SodiumContent 0.1 g salt, FiberContent 0.1 g fibre
BLINI WITH SMOKED SALMON RECIPE | INA GARTEN | FOOD NETWORK
Provided by: Ina Garten Bio & Top Recipes
Total time: 35 minutes
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 18 pancakes
|1/3 cup buckwheat flour|
|2/3 cup all-purpose flour|
|1/2 teaspoon baking powder|
|3/4 teaspoon kosher salt|
|3/4 cup plus 2 tablespoons milk|
|1 extra-large egg|
|1/4 pound (1 stick) unsalted butter, clarified, divided|
|1/2 pound smoked salmon, thinly sliced|
|1/4 cup creme fraiche or sour cream|
|Fresh dill sprig, for garnish|
- Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.
- To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.
SALMON BLINIS: QUICK & EASY RECIPE | WILD ALASKAN COMPANY
Provided by: Wild Alaskan Company
Total time: 20 minutes
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 4 servings
|½ cup buckwheat flour|
|½ cup all-purpose flour|
|½ tsp baking powder|
|2 tsp sugar|
|1 tsp salt|
|2/3 cup milk, plus more to thin batter|
|4 tbsp melted butter|
|Butter or neutral oil, for cooking|
|8-ounce package of cold smoked sockeye salmon|
|Crème fraiche or sour cream, for serving|
- Combine all-purpose and buckwheat flours, baking powder, sugar, and salt in a bowl. In a separate bowl, whisk together egg, melted butter, and milk. Then, add dry mixture to wet mixture, stirring until just combined; as with most batters, overmixing will produce a dense end product. You want your blinis to be as fluffy as possible, so don’t overmix!
- Depending on how precise your measurements were with the flour, you may need to add more milk here to thin the batter out a bit. It should be just pourable— thin enough that it can flatten out and spread when you spoon it onto a pan. Set aside and allow the batter to rest for a minute.
- Meanwhile, heat up a flat griddle, large skillet, or cast-iron pan over medium heat. Add a small amount of butter or oil to the pan — basically just enough to leave a thin coat of fat on the surface. You can wipe out any excess fat with a paper towel or piece of bread.
- Once the pan is hot, spoon tablespoons or so of batter around the pan to form small blinis. They can be the size of silver dollars, or the size of cookies if you want something a little bigger. Make sure you give the batter enough room to settle into the pan, just as you would do if you were making pancakes.
- Let the blinis cook for a minute or two per side, until they become browned around the edges. Transfer finished blinis to the platter in the oven where they’ll stay warm as you make another few batches of them on the stovetop. In between batches, you may need to re-grease your pan with extra oil or butter. Again, wipe up any excess fat so that you don’t end up with fried blinis.
- Once everything has cooked, serve and enjoy immediately alongside a platter of smoked wild sockeye, with plenty of crème fraiche or sour cream to dollop onto your smoked salmon blinis.