I came across this recipe via Google, and it’s such a quick and easy method of making blini, with good results, that I decided to record it. It doesn’t rely on the starter for rising, so you can use surplus starter straight from the fridge, or refreshed starter —- it doesn’t matter. The recipe makes a large quantity, but they keep well covered in the fridge for a couple of days, or you can freeze them. Reheat for 20 seconds or so in the microwave. As well as the obvious topping of smoked salmon and soft cheese, I like them with butter and honey, or maple syrup and cream.
Officially, blini are made using buckwheat flour (which is gluten-free), but if you don’t have any then wholemeal wheat flour is a fine substitute. And while they are quick and easy, try to plan ahead so you can keep the batter in the fridge overnight, or at least a few hours.
125 g plain flour
65 g buckwheat or wholemeal flour (use all buckwheat if you want gluten-free blini)
1 tsp sugar
1/2 tsp salt
240 g sourdough starter, either surplus or active
2 large eggs
220 ml milk
3 tbsp oil
2 tsp baking powder
1 tsp bicarbonate of soda
Butter for frying
Whisk together the flours, sugar, and salt. Add the starter, eggs, milk, and oil and whisk well. Cover and refrigerate overnight or for a few hours.
The next day, sift the baking powder and bicarbonate of soda over the batter and stir it in. Let the mixture sit for 5-10 minutes.
Heat a large frying pan on medium heat (or use an electric plancha as I did) and brush with butter. Use one tbsp of batter for tiny blini or two tbsps for larger ones, leaving room to spread. Cook on one side until the top is bubbly. Turn the blini over and cook for an additional minute till the second side is browned. Put cooked blini on a plate covered with a tea towel to keep them warm. Serve warm.