Blinchiki

Fortunate ones among us will recognise the word blini.  Tiny bite-sized Russian pancakes, often served with soured cream and a dollop of the finest Beluga caviar on top.  A rare mouthful indeed.

Don’t worry though.  The sturgeon population will not be further endangered by our endeavours.  For we will be making BIG blini.  Blinchiki as they are known.  Or to be more accurate…..БЛИНЧКИ

So.  How to make БЛИНЧКИ.

You need two eggs. 

Which you break into a bowl.

Mix them with a whisk.

Then add a cup of milk.

Next, add a cup of flour, sprinkling a bit in at a time and stirring it well.

Then a pinch of salt…..

a quarter of a cup of oil…..

and a bit of water.  Now you need a ladle of the liquid batter (that’s what it is called now; batter)…..

and a smoking hot pan (c a r e f u l !) into which you have poured a splash of oil.  Carefully wipe the oil round the pan with a wad of kitchen paper.

Swirl the liquid batter round the hot pan.

 

And watch it like a hawk as it cooks.  What is happening?

As bubbles puff up underneath, and as the edges begin to peel away from the sides of the pan, it is ready to flip over…..

so the other side puffs up and goes spottily brown.

Slide the cooked blinchiki onto a plate, and gradually build a huge pile.  Slather each generously with oozy butter and crunchy sugar…..

 

and then b e f o r e you taste them, think.  What is the batter like now?  How has it changed?

What’s that?  Too late?  GONE.  Oh well.

With thanks to Ryoma’s mum…..

and Dasha’s mum too.