- Level: easy
- Total time : about 1 hour
- Yield: about 20 blini cast iron skillet diameter 23 cm
- This is the most favourite of recipes which is loved every member of my family and guests. I make the blini almost every weekend in a countryside house preferably using gas and cast iron skillet.
- 350 ml milk
- 250 ml soured milk or kefir (If you need 1 cup of kefir, use 3/4 cup of plain yogurt thinned with 1/4 cup milk)
- 2 eggs
- 1/4 teaspoon salt
- 1/2 tablespoon sugar ( or more optional if you are going to serve with jam)
- 1/2 teaspoon slaked soda lemon juice ( I usully squeeze fresh lemon juice )
- 8 over full tablespoon all-purpose flour
- 1/2 teaspoon vanilla aroma ( optinal)
- about 100 ml vegetable oil to grease the pan
- about 50 gm butter to grease every blin (pancake)
- In a big bowl, whisk together eggs with salt, sugar, slaked soda and vanilla aroma. Add kefir and milk, keep whisking. Then combine this mixture and flour, whisk all together by hand or in a mixer untill smooth.
- Preheat the skillet preferably made from cast iron diameter 23 cm. Then low the heat until medium. More useful to pour oil to the small bowl. Oil the pan every time before cooking a blin with a silicon brush. It is very important to find the right balance between correct temperature and cooking the blini (a pancake). Not to overcook or undercook.
- Make the blini with kitchen spoon. Take your time to pour a large amount of batter. The thickness should be between 1 or 2 mm. Pour the batter into the pan and holding aloft the pan, trying to form a thin pancake around the diameter of the pan, tilting it in different directions.
- Cook over medium-low heat until bubbles form on the top side of the blini, about 1-2 minutes. Flip and cook for 1 more minute, or until brown. The blini have to be flipped very easy. Repeat with the remaining batter.
- Set aside hot-up and gently spread the butter on the top of every pancake.
- You can serve the blini with sour-cream, jam, marmalade, condensed milk, a piece of smoked salmon or caviar.