About this recipe: These little Russian pancakes have a deliciously distinctive flavour. For a more luxurious starter, top with a spoonful of dip or sour cream.
Well wrapped, these blinis keep very well in the fridge. Reheat them in a low oven, wrapped in foil. You could also reheat them in a grill pan, taking care not to overheat.
Made the blinis according to the instructions except using normal 3% fat milk and accelerating the rising of the mixture (to meet lunchtime deadline) by keeping it ina steamer at 40C for 20 minutes. The finshed blinis were surprisingly light and had a pleasing nutty, only very slightly yeasty flavour. We had ours with smoked salmon, creme fraiche and dill and blackcurrent jam and creme fraiche. Delicious! Much lighter and having a more complex flavour than supermarket blinis. Will be making again - 26 Sep 2010
Tastless - 02 Mar 2009