Blini Board (Russian Pancakes)
I was invited to an Oscar viewing party this weekend where the host picks one of the nominated movies for us to watch together prior to the event. As guests, we all rally to make drinks and tasty treats themed off of the movie. This year, Anora was chosen.
In researching Russian appetizers, I came across the Blini. I thought serving caviar and smoke salmon would be a great way to show off some oligarch vibes.
Not to be confused with a Bellini, the Blini is a small leavened pancake. They are usually served with various accoutrements such as caviar, smoke fish, and crème fraîche. They can also be served with fresh berries, jams, and whipped cream for the sweet tooth in the room.
Traditionally made with buckwheat flour and yeast, this little cake has been Americanized with white flour and chemical leavening agents such as baking powder and baking soda.
I did come across one recipe from notquitenigella.com that folds in whipped eggs whites. I thought this would add a wonderful fluffiness to the blini, and maybe give it a little less eggy flavor.
The board was a hit! I served those pretty little patties with savory and sweet toppings so everyone could feel like they could indulge. On the savory side, there was Black Lumpfish Caviar, Vodka Lumpfish Caviar, Smoke Salmon, Sour Cream (because nobody carries crème fraîche in my neck of the woods), Shallots, and Green Onions. On the sweet side, there were Blackberries, Whipped Cream, Honey, and a variety of Jams and Jellies.
Will I make this again? Possibly. It’s a clevah appetizer that went over well, and can be served with multiple flavor profiles. I just feel funny giving Russians credit for anything right now. I might just call it a pancake board and leave them out of the equation all together.
Blini (Russian Pancake)
Ingredients
- 2 Cups Flour
- 1 Teaspoon Salt
- 2 Tablespoons Sugar
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- 2 Each Eggs, separated
- 2 Tablespoons Butter, melted
- 2 Cups Buttermilk
- Butter to grease the pan
Instructions
- Get a bowl, and sift together the flour, salt, sugar, baking powder, and baking soda.
- In a another bowl, whisk together the buttermilk, egg yolk and melted butter.
- Now get another bowl, and whip the egg whites until they create a stiff peak foam.
- Pour the buttermilk mixture into the dries, and mix until fully combined.
- Fold in the egg whites.
- Heat and grease a non-stick skillet or pan over low to medium/low heat.
- Pour batter to create 2 ½ inch diameter cakes. Cook cakes for about 2 minutes or until bubbles form. Flip and cook for another minute or so, or until the side begins to brown.
- Remove cakes from skillet and repeat with remaining batter.
