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Cooking is what I'm all about and today I'm sharing my hidden family trick for super fluffy blinis. We often whip these up for our Sunday meals at home. Everyone falls for their airy texture - they're great topped with smoked salmon as a starter or drizzled with honey for something sweet. It's such a versatile dish that's been a staple in my kitchen for years now.
Foolproof blinis every time
This recipe is truly a gem in my collection. The magic comes from the baker's yeast that creates that cloud-like softness. I like making a big batch on weekends so I have them ready all week long. They keep really well and warm up in just moments. They're my go-to way to turn an ordinary meal into something special.
What you'll need
- Warm milk: 250g just taken from the fridge and slightly warmed
- Baker's yeast: 15g fresh or 1 teaspoon dry, whatever I have around
- Sugar: 1 teaspoon to feed the yeast
- All-purpose flour: 250g that I always sift to avoid lumps
- Eggs: 3 good-sized eggs at room temperature
- Melted butter: 30g for that unmatchable flavor
- Salt: 1 teaspoon, carefully measured
Simple step-by-step guide
- The starter mix
- I first blend the warm milk with eggs, melted butter, yeast and a touch of sugar in my favorite blender for two minutes.
- Getting the flour in
- I mix in my sifted flour with salt and blend for three minutes. You want a completely smooth batter.
- Letting it rest
- I pour everything into a bowl, cover it with plastic wrap and let it do its thing for an hour.
- Time to cook
- In my non-stick pan with a tiny bit of oil, I pour small ladles of batter. When bubbles pop up, I flip them and cook another minute until golden.
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Smart storage tricks
In my kitchen I always keep blinis handy. I store them in an airtight container in the fridge where they'll stay good for 5 days easily. For folks who plan ahead like me, pop them in the freezer for up to a month. A quick run through the toaster or 15 seconds in the microwave brings back their softness. They're so handy for last-minute meals.
Frequently Asked Questions
- → What’s the difference between fresh and instant yeast?
Fresh yeast comes in blocks and needs refrigeration. Instant yeast is dry, shelf-stable, and requires only a third of the amount compared to fresh yeast.
- → How do I know my blinis are ready?
Flip them when bubbles form on the surface. Let the second side cook until golden, which takes about a minute.
- → Can blinis be frozen?
Absolutely! They freeze well for up to a month. Cool them down completely and store in an airtight freezer bag.
- → What’s the best way to reheat blinis?
You’ve got options: use a toaster for crispiness, a skillet for even heat, or microwave for 15 seconds for quick reheating.
- → What toppings go well with blinis?
They’re versatile! Go savory with smoked salmon or tarama, or sweet with jam or honey.