Bliny
436kcal14.4g protein19.2g fat53.4g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy, egg · only in an optional ingredient: fish
Restrictions
Containsgluten · dairy · eggIt is in an ingredient you cannot leave out.
Only if you add itfish (salmon)Leave that ingredient out and the dish does not have it.
Diets
Vegetarian · without onePescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| ½ cup | buckwheat flour |
| ½ cup | all-purpose flour |
| 1 cup | milk (warmed to just above body temperature) |
| 1 tsp | active dry yeast |
| 1 tsp | sugar |
| 1 unit | egg (separated) |
| 2 tbsp | butter (melted, plus more for the pan) |
| ½ tsp | salt |
Optional
Not counted above. The dish works without them.
| ½ cup | sour cream |
| 4 oz | smoked salmon |
| 1 tbsp | chives (sliced thin) |
| 2 tbsp | honey |
| 2 tbsp | jam |
| 2 tbsp | heavy cream (whipped, folded in place of some egg white) |
Steps
- proof10 minmilk warm to the wrist, not hotyeast + sugar + warm milk, until the surface freckles with foam — milk above roughly 115°F kills the yeast outright and you will not find out until the batter refuses to rise an hour later
- mix3 minwhisk to smooth+ buckwheat flour + all-purpose flour + egg yolk + melted butter + salt, whisked only until lump-free; the target is the thickness of heavy cream, loose enough to spread into a coin but thick enough to hold gas. Buckwheat has no gluten, so the wheat half is doing the structural work of trapping bubbles
- ferment60 mincovered, warm draft-free spotthe batter, until domed, visibly bubbled and smelling faintly sour — judge by aeration, not the clock; a cold kitchen may need 90 minutes. Do not stir it down to check, or you vent the lift you just built
- whisk2 minsoft peaks, clean bowlegg white, until it holds a drooping peak — stiff, dry peaks break into curds when folded and leave streaks that cook into tough spots
- fold2 mingentle, few strokesrisen batter + whipped white, cutting down and lifting over until just combined = blini batter; a little unevenness is better than a deflated smooth bowl, and the batter should be cooked within about 20 minutes while it is still buoyant
- fry14 minmedium-low, buttered skillet, in batchesbatter dropped by the tablespoon into foaming butter, 1 to 2 minutes until the surface bubbles set and the edges dry, then flip for 30 to 45 seconds. Never press with the spatula — that crushes the fermented crumb into a dense disc — and keep the heat moderate, since buckwheat browns fast and will go bitter over high flame. Hold finished blini stacked under a towel and serve warm with sour cream and smoked salmon, or with honey or jam