1. Mix the yeast, sugar and flours. 2. Gently warm the milk, and then add it, along with the yolks, to the dry ingredients to ...

BLINIS, the delicate mini pancakes of Eastern European origin, have found a permanent place in my kitchen repertoire. Read ...

Make up a batch of these blinis for a party – if the recipe gives you too many you can freeze them. Delicious served with smoked salmon and soured cream, or maybe a spot of caviar.

Nothing like kick starting the day with a delicious breakfast treat. This traditional Russian dish is made using buckwheat. You can top it with cream and smoked salmon and finish with dill or ...

When it starts to bubble, pour in 1⁄3 cup batter to form a 4-inch-diameter blini. Cook one or two blinis at a time—do not crowd the pan. When the edges of the blini begin to turn brown ...

A traditional Russian and Ukranian savoury pancake, the blini (sometimes called blin) is usually made from a combination of wheat and buckwheat flour. Blinis were often topped with a Russian sour ...

Two foods that fall in this category, Russian blini and French crepes, are fancy-ish flatbreads that look similar, combine similar ingredients, and might occasionally be at risk of being mistaken ...

Traditional Russian blinis are made with a yeast-raised buckwheat flour batter that gives them a nutty flavor. Topped with beetroot mixture and rocket leaf these Russian pancakes are an impressive, ...

To serve, spread a layer of soured cream onto each blini. Place a spoonful of the salmon mixture on top of the soured cream and garnish each with a small sprig of dill and a strip of lemon zest.

When the batter has risen, the blinis can be made immediately or refrigerate the covered bowl for up to 24 hours. If the batter is refrigerated, let it stand at room temperature for 20 minutes ...