Blinis are small pancakes from the traditional Slavic cuisine, made with flour, eggs, milk, and yeast. They can be baked in the oven or cooked in a pan and are served either plain or accompanied by sweet or savory ingredients. The origin of this recipe is lost in the history of ancient Russia, where blinis were considered sacred food, prepared with a ceremony that required leaving the first one for the souls of those who...
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Soak the golden raisins in a bowl of water or liquor to hydrate them.
In a mixing bowl, sift the flour together with the baking powder and fine salt.
Beat the milk with the sugar and egg, then add this mixture to the flour.
Mix well and incorporate the melted butter, continuing to beat until smooth.
Add the drained raisins, cover the bowl, and let the batter rest in the refrigerator for two hours.
Heat a skillet or pancake pan and grease it with butter.
Cook the blinis, which should be thicker than a pancake and smaller in diameter, on both sides until golden brown.
Repeat the process until all the batter is used, stacking the blinis as you cook them.
For extra flavor, soak the raisins in a flavored liquor like rum or brandy instead of water.
Ensure the skillet is properly greased to prevent the blinis from sticking.
Letting the batter rest in the refrigerator helps improve the texture of the blinis.
Can I use a different type of raisin?
Yes, you can use regular raisins or sultanas if golden seedless raisins are not available.
Can I make the batter ahead of time?
Yes, the batter can be prepared a day in advance and stored in the refrigerator.
What can I use as a substitute for honey?
You can use maple syrup or agave syrup as a substitute for honey.
Can I make these blinis gluten-free?
Yes, you can use a gluten-free flour blend as a substitute for regular flour.
How should I store leftover blinis?
Store leftover blinis in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or microwave before serving.
