16 June 2007
Blini
Skinny pancakes! I find using 1/3 of the recipe works best, this one makes alot of blini (way to much for just me) the measurements for 1/3 are in parentheses.
2 c whole milk (2/3 c)
3 eggs (1)
1/2 cup warm water (2 tbsp 2 tsp)
1/4 c sugar (4 tsp)
1 tsp salt (a little bit)
2 1/2 c flour (3/4 c)
veg oil
jam and sour cream for serving
In large bowl whisk together milk, eggs and water. Add sugar and salt, mixing well. Set aside 1/2 mixture. Add flour, a little at a time, whisking each time, until the batter is thick and spongy. Whisk in reserved egg misture until it is smooth and has no lumps.
Heat a 9 in skillet until it is very hot, but not hot enough to burn the oil (found that out the hard way… and a cast iron skillet works best). Add about 2 tbsp of the oil, swirling it to cover the skillet completely, and pouring off the excess. Reduce heat to med-low.
Pour about 1/4 cup of the batter into the pan tilting it to cover the bottom evenly. Cook for about 30 seconds then flip, cooking another 10-15 seconds, or until the batter starts to turn a darker color and bubbles a little. Cook the rest of the batter like this adding more oil when needed (not too often if you have a worn in iron skillet).
Serve with jam and sour cream.
June 16, 2007, 10:13:52 PM | Permalink | Subscribe | 
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