Blini

Big country (Russia), little pancakes. Blini are primarily used as a vehicle for other offerings – think of them as soft chips – traditionally more savory (sour cream, cream cheese, onions, smoked salmon, caviar) than sweet. You want the batter thin enough that you can spoon not too much so that you control the size.

INGREDIENTS

1 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
3/4 cup plus 2 tablespoons milk
1 large egg
1 tablespoon melted unsalted butter
1 tablespoon unsalted butter

DIRECTIONS

Combine flour, salt, and baking powder in a bowl.

Whisk the milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined. You want your batter to be the consistence of melted ice cream; if it appears too thick (you want it to spread), add a little more milk.

Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1-1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.