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My review
Buckwheat Blinis
13
damasio
"This is an old, Russian recipe. These small, yeast-raised, buckwheat pancakes are traditionally served with caviar (or even smoked salmon)."
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Ingredients
3 h 22 m servings 18Original recipe yields 120 servings (120 blinis)
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Directions
{{model.addEditText}} Print- Pour warm milk into a large bowl, then sprinkle yeast onto the milk, and allow to soften for 5 minutes. Stir in sugar and buckwheat flour; cover, and let rise for 1 hour.
- Stir in the eggs, sour cream, heavy cream, salt, and flour until a batter forms. Cover again, and let rise for 2 hours.
- Heat a large skillet over medium heat. Spray with cooking spray, then pour in small amounts of batter to form 1 1/2-inch blinis. Cook until the blinis begin to set and dry, and the bubbles begin to burst, about 2 minutes. Flip over, and continue cooking until browned on the other side, about 1 minute.
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Reviews
Read all reviews 6Most helpful
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Newest
7/1/2008
Recipe works "as is"! Blinis have a vary prominent place in Russian history. The day before lent is called maslenitsa. On this day all of the village women would prepare giant stacks of very thi...
11/4/2008
"Maslenitsa" is a week-long celebration where no meat is eaten, but all sorts of blinis, pancakes, and the like, with all sorts of vegetarian and dairy fillings. As for the recipe, it's prett...
3/11/2009
I ran out of time to make these, so refrigerated the batter after the 2 hour rising time. I don't think the overnight refrigeration affected the quality. I am going to serve them as pancakes to ...
5/5/2011
Perfect. Made them as an appetizer with creme fraiche and smoked salmon and they were heavenly. Everyone asked me for the recipe! I was inspired by Andrew Zimmern who went to Russian and had buc...
3/13/2012
Yum! But oh, so many pancakes! 120 small pancakes, but still, 120! No caviar here, but we even enjoyed these with just a touch of butter, which surprised my family (they are used to all buckwhe...
6/12/2016
I thought the blinis tasted a little bland but maybe that's just how they taste. After all, I am serving them with smoked salmon and caviar so bland might turn out well. I halved the recipe an...