Blini Plus

Blinis are elegant, airy pancakes with a rich Russian heritage, traditionally made with buckwheat fl our and yeast for a subtle, nutty fl avor. They’re usually served warm and make the perfect base for luxurious toppings like salmon, caviar, and a spoonful of creamy sour cream. Their size is also refi ned, ranging from 5 to 10 cm. In the Netherlands, they’re reminiscent of poffertjes, but their taste and texture elevate them to a higher culinary level. They are ideal as a chic appetizer or a fl avorful addition to a gourmet brunch, a timeless treat that effortlessly combines simplicity and luxury. 

Mix the yeast into the lukewarm milk with the teaspoon of sugar and let it rest for 5 minutes. In a bowl, combine the fl our, yogurt, and egg yolk, and mix until smooth. Stir in the milk. Whip the egg white with a pinch of salt and gently fold it into the batter. Let the mixture rest and rise for one hour. 

Lightly grease your pancake pan, gently stir the batter, and drop spoonfuls into the warm pan. Let them cook until bubbles appear on the surface, then fl ip and cook the other side briefl y. Place them on a rack and keep warm. Cook the remaining batter the same way. Top the blinis with your favorite ingredients and serve immediately. 

Enjoy!