Three Swingin' Chicks Recipes
Quick Blini or Mardi Gras Pancakes
This recipe is from two Russian friends from St. Petersburg who stayed with us several years ago on an exchange program. It uses baking soda instead of yeast making it an easy quick version of traditional blini. These blini are so simple to make that our two friends whipped these up on the spur of the moment in the middle of a party at our house—they were a huge hit. I prefer them at breakfast but they’re great celebration food anytime.
1 tablespoon sugar
1/8 teaspoon baking soda
3/4 cup plus 2 tablespoons milk
1 1/2 cups all-purpose flour
Vegetable oil for frying
2 tablespoons unsalted butter, melted
Strawberry or raspberry preserves
Whisk together the eggs, sugar, baking soda and salt in a large bowl until the eggs are frothy. Pour in 1/2 cup of the milk and whisk just to blend. Dump in the flour and whisk until the batter is thick and smooth with no lumps remaining.
Once the batter is smooth, whisk in the remaining 1/4 cup milk, adding the additional 2 tablespoons of milk if necessary to create a very thin batter. The batter should be about the consistency of heavy whipping cream.
To cook the blini, heat a small (about 8-inch) nonstick skillet or crepe pan until hot. Brush lightly with oil and spoon about 1/4 cup batter into the pan. Immediately turn the pan so the batter covers the bottom and goes slightly up the side of the pan. Cook 25 to 30 seconds or until the bottom is golden brown and the top is dry. Turn and cook about 10 seconds or until the bottom is dry.
Place on a plate and brush with butter. Repeat with the remaining batter.
Serve the blini letting everyone fill their own with a spoonful of berry preserves or sour cream or a combination of the two. Fold the pancakes in quarters.
Makes about 12 blini
Copyright 2009 Janice Cole