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350g plain flour, sifted
12½g dried yeast
285ml milk, tepid
2 free-range organic egg yolks
a pinch of salt
145ml milk, tepid
2 free-range organic egg whites
a knob butter
optional: butter and jam
Today we bake our own Blini's because after all, nothing beats homemade. These pancakes are loved by young and older, so we bake them in two sizes ;) The recipe is from a world famous chef, Auguste Escoffier. We like to make the blinis extra tasty with cream cheese, smoked salmon and fresh vegetables on top. The mini monsters prefer to eat the Blini's with jam, which tastes delicious too!
How to make the Blini's
Warm the 285ml milk until tepid.
Sift 225g flour with the yeast.
Add the tepid milk to the flour.
Whisk into a lump-free mixture.
Cover the bowl and set aside, let the mixture ferment at a warm room temperature for 2 hours
This is how the fermented mixture looks after a wait of 2 hours.
Mix the remaining 125g sifted flour with the egg yolks, salt and 145ml tepid milk.
Beat it using a whisk until you have made a lump free mixture.
Set the bowl a side.
Beat the egg whites just stiff.
Set aside a moment.
Beat the 2 mixtures together.
When combined mix in the egg whites.
Beat all together into a thick batter.
Cover the bowl containing the batter.
Allow the batter to ferment again, for 30 minutes.
Now the batter should look like this, it's ready!
It is time to bake the Blini's!
Take a frying pan.
Melt a small knob butter.
Spoon in the batter.
Bake the blini's golden brown.
Serve the Blini's hot, on a napkin, with butter and jam on the side!
Tomorrow the recipe for the Blini's with salmon, cream cheese and fresh veg