Recipe video above. Blini isn't blini unless it's made with yeast and buckwheat flour which adds a lovely nutty flavour to these mini pancakes! But if you are desperate and don't have yeast, see Note 8 for how to make blini without yeast. :)Top with smoked salmon and dill crème fraîche (or sour cream) for an elegant, timeless canapé that never fails to impress. (Makes 35 though depends on number of test blinis, there are usually casualties)
Foamy yeast 10 min - Warm a small bowl by running under warm water, then wipe dry. (Note 6). Mix the warm water, yeast and 1/4 tsp of the sugar in the bowl until yeast is mostly dissolved (some small floating lumps ok). Cover with cling wrap and leave in a warm place for 10 minutes until the surface is foamy.
Mix dry - With a wooden spoon, mix both flours, salt and the rest of the sugar in a separate medium bowl.
Add wet - Stir in milk, butter, egg and all the foamy yeast mixture. Mix well until incorporated. It will be runny like pancake batter.
Rise 1 1/2 hours - Cover with cling wrap and set in another larger bowl filled with 3cm/1" of warm water (to create a cosy, warm environment for batter rising). Let the batter rise in a warm place for 1 1/2 to 2 hours until it doubles in volume and has bubbles breaking the surface.
Cook blini:
Piping bag - Stir batter before using. Transfer to a piping bag fitted with 4mm (1/6") round piping tip (or snip a 6 mm / 1/4" hole in the end). Tie off the piping bag end with a rubber band (loosely, as batter keeps expanding).
Spray pan with oil - Place a large non stick pan over medium high heat. Once hot, remove pan from stove, spray lightly with oil then return to stove (⚠️Note 7)
Cook - Pipe 2.5cm / 1" rounds that spread to 4cm / 1.7" in the pan. Cook the first side 45 seconds to 1 minute or until it has golden spots in the middle and has the signature gold Blini "ring" around it. Flip and cook the other side for 30 seconds.
Cool - Transfer to a cooling rack. Wipe pan briefly with a paper towel, spray with oil and heat again. Continue cooking blinis, taking care to keep the pan at the right temperature.
Assembling blini:
Cool blini before assembling.
Dill crème fraîche - Mix ingredients until smooth. Refrigerate until required.
Smoked salmon - Cut into 4 x 5 cm pieces (1.5 x 2")
Assemble - Spread 3/4 teaspoon of dill crème fraîche on a blini. Coil on a piece of salmon, top with dill. Transfer to a larger platter. Use lemon wedges and extra dill as platter garnishes, if desired. Serve with bubbles and wine!
Notes
1. Dry yeast comes in individual sachets. Open and measure out 1/2 teaspoon. Instant yeast is sold in cans (here in Australia). It can also be used (same amount) but is a little stronger so the blini will be a little thicker than intended but it's not a major issue. To use instant yeast, no need to foam in warm water. Just mix the instant yeast with the flours, all the sugar and salt. Then mix in the warm milk and warm water, proceed with recipe.2. Buckwheat flour has a nutty flavour and is what sets blini apart from being just a plain mini pancake. It's sold at large supermarkets, in the health food aisle or alongside baking flour. 3. Large egg = 55 - 60g / 2 oz. Labelled "large eggs" on carton (industry standardised).4. Crème fraîche is like sour cream but taste richer, and is spreadable like softened cream cheese. A popular ingredient with finger foods that need a dollop of something creamy!Sour cream makes an ideal substitute that is more economical and easier to find. It has a slightly less rich mouthfeel, but not by much. Please do not use low-fat! It's too runny.5. Smoked salmon is sold in packets pre-sliced into thin slices. Smoked trout is also perfect to use here!You may not need the whole amount, but some are sliced thicker than others so they don't go as far. Better to err on the side of caution.6. Warm bowl - yeast needs a warm environment to get foamy. Small amount of warm water + cold bowl = water may cool too quickly and yeast will not get foamy (especially if your kitchen is cold). Warming the bowl will help avoid this problem.Not foaming? Move to a warmer place. Still not foaming? Your yeast may be dead. Try again.... if still not working, time to get new yeast! Blini emergency? Make tiny pikelets using buckwheat flour (uses baking powder not yeast).7. Oil spray caution - never spray a pan set over fire with oil spray. If you miss, it might catch on fire - dangerous!8. Don't have yeast? Make blini using my pikelets recipe, amended as follows:
Switch half the plain flour with buckwheat flour for the signature nutty flavour of blini
Leave out the sugar
Cook one test blini. If batter is too thick (which is likely), thin with a touch of milk.
9. Storage - Blini is best made on the day of (morning then serve that evening at latest). Because they are so small, they go stale quite quickly (even if you refrigerate or freeze), but they are still within the bounds of acceptable the next day.Once cooked, as soon as they are cool, store in an airtight container until required.Blini batter can be made the day before then stores in fridge overnight so you can cook fresh the next day (they're quick to cook). Do to the end of step 4 (ie after 1.5 hour rise) then put bowl in fridge overnight.Dill crème fraîche can be made the day before. Assembled blini will last for a few hours but bear in mind food safety for keeping smoked salmon out on hot days!9. Nutrition per blini.