-
Active Time
1 1/2 hours
-
Total Time
5 hours
These are great at room temperature, so cook them (using two skillets at a time!) an hour ahead.
Ingredients
(makes 80)
Step 1
Mix yeast, 1/2 cup flour, 2 teaspoons sugar, and 1 cup water in a large bowl. Cover and let sit in a warm place until entire surface is foamy and puffed in places, about 30 minutes. If this doesn't happen, your yeast is past its prime; start again with a fresh package.
Step 2
Add egg yolks, half-and-half, melted butter, salt, remaining 2 1/3 cups flour, and remaining 3 tablespoons sugar to mixture and whisk until smooth. Cover batter and let sit in a warm place until almost tripled in volume, 3-4 hours. (Or, to make ahead, cover and chill 8-12 hours. Bring to room temperature before proceeding.)
Step 3
Whisk egg whites in a medium bowl to soft peaks; fold into batter. Melt about 1/2 tablespoons butter in a large nonstick skillet over medium heat. Scoop in heaping tablespoonfuls of batter to make 2" blinis. Cook until bubbles form on top and bottoms are golden brown, about 3 minutes. Flip and cook until other sides are golden brown, about 3 minutes. Transfer blinis to wire racks. Repeat with remaining batter, wiping out skillet and adding more butter as needed.
Leave a Review
Reviews (2)
Back to TopI agree with Tiffa. This recipe is by far much better than the buckwheat recipe which leaves a weird after taste.
marian123
Aventura, FL
5/31/2020
I made blinis as an appetizer for Christmas Eve for a group of self proclaimed caviar experts. I originally made the buckwheat blinis (also on epicurious with 4 forks) but they honestly weren’t great and ended up throwing them out. They were not better than good-quality, store-bought blinis. I ended up going back to the grocery store for more ingredients and making this recipe instead, despite not having any reviews. I’d been to katchka before, and I loved it so gave these a chance. These were hands down the best blinis I and everyone else had ever had in our lives. They were quite a bit of work to make...but they were so worth it. I took some tips from the buckwheat blinis recipe. I used clarified butter (ghee), I warmed the half and half and butter to 110 degrees exactly before pouring it in the mixture, I used a ceramic pan to better control the heat and a squeeze bottle to make perfectly sized and shaped pancakes. Also, I used a brush and brushed on the ghee onto the pan in between batches. Too much butter made them cook more unevenly. They turned out great and am getting requests to make it every year. The recipe says to make it 1 hour before serving, but what it means is at least 1 hour because they should be eaten at room temperature. I made them a few hours ahead and once cooled, sealed them in Tupperware and they were great. I’ll see how they hold up after a few days. Highly recommended recipe for people who love blinis. The recipe says it makes 80 blinis. I made them smaller—more hors d’oeuvre size (About 1.75 inches in diameter) and got 150 blinis.
tiffa
12/25/2019
