On this picture, you can see two types of blini. Here are two recipes as I promised.
1. First one very simple and fast to do. Nowadays mostly this type of blink you can see on a Russian table. It will be good for sweet and savory fillings.
For this widely popular Russian blini you will need:
800 ml of Milk
400g wheat flour
4 Tb.s vegetable oil
salt and sugar (not much)
Steps are very easy. Take a big bowl.
Beat together the milk and the eggs add salt and sugar.
Add the vegetable oil and continue to mix. After all, sift flour into the batter that turned out and keep on mixing.
Add a bit of butter (just once on the beginning) into your pan. Pour one ladle of the pancake mixture meanwhile rotate your wrist, tilting the pan so the still liquid pancake mixer will make a circle and cover the bottom. Cook blin for few minutes on each side until golden.
You would have to repeat it more than 10 times
2. The second one is more difficult and more traditional with buckwheat flour.
For this historical taste advancer you will need:
30g of yeast
A bit of warm water
2 Tb.s of buckwheat flour
1 Tb.s sugar — all this you would have to mix first and wait for yeast starter to grow.
500 ml of warm water (36.6 C)
2 t.s salt
2 Tb.s vegetable oil
500 g buckwheat flour
—— mix this first then add the yeast starter as it grows for now
After 40 min dough has to grow twice bigger. Add to it
700 ml of warm milk — leave it got other 40 min.
Then finally you can cook it the same way as it says on the first recipe.
I am afraid no one of you read that much text but if you did I will tell you a small secret. In old-time blini would be just with eggs OR with yeast. But I found out without eggs it is not so tasty.
Also loooong loooong time ago there is no yeast in Russia so all blini would be on sourdough starter base on rye flour.