READY IN
20 mins
+ waiting
20 mins
+ waiting
Blinis
Recipe by Graham
Blinis are the perfect accompaniment to smoked salmon and soured cream. You can make up a batch of these blinis for a party - if you have too many you can freeze them.
Black Pudding Scotch Eggs 
Blushing Eggs Preparation Time: 10 Minutes + waiting
Cooking Time: 10 Minutes
Ingredients for Blinis
If you are not familiar with any ingredients, please check our International Cooking Terms page.
Currently displaying quantities in US Imperial Measurements
to serve 4:
½ oz
yeast
12 oz
plain flour (all-purpose flour)
just under one pint
milk
4 medium
eggs
salt
How to Cook Blinis
- Sift 8oz (225g) of the flour into a mixing bowl and stir in the yeast till well mixed. Warm ½ pint (285ml) of the milk in a pan (or microwave) until luke warm and stir into the flour to create a thin paste. Leave this paste to ferment at warm room temperature for two hours.
- Add the remaining 4oz (115g) of flour, the yolks from TWO eggs and a pinch of salt. Warm the remaining ¼ pint (145ml) milk so it is just tepid and mix everything together without letting it acquire any body. Whisk the whites from ALL FOUR eggs and stir into the mix.
- Let the preparation ferment again for half an hour at room temperature. Cook the blinis quickly on a hot-plate or large, flat-bottomed frying pan (just like pancakes). Serve while warm.
GRAHAM'S HOT TIP:
Add the remaining egg yolks to an omelette. They will keep in a fridge for a couple of days if you cover them with cling film that is actually touching the yolk (i.e. no air getting in).
Reviews of Blinis
| February 18 2013 It was well worth making these. I know they are usually available at my supermarket, but homemade really does taste best! Lyse (3 reviews) |
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