Given the mouthwatering choice of blinis on our Blinis café-bar menu, which topping would you choose? We’re guessing it could depend on the time of day, but, of course, a blini can be great at any time, whether for breakfast, brunch, lunch or just a snack.
Smoked salmon works well with a blini, but, do you opt for the Onuga caviar with sour cream or the scrambled egg? Both are quite light creamy choices. Then there’s the smoked bacon, poached egg and roasted plum tomatoes; breakfast on a blini. And, we can’t forget to mention our delicious blini teamed up with crispy bacon and maple syrup. You see, it’s a difficult choice.
Whilst you’re deciding, here is a bit of history…
Inspiration for the name ‘blini’ came from the traditional little Russian pancake made from buckwheat. Its origins can be traced back to ancient times, when blinis were made for a sun festival called the ‘Maslenitsa‘. This was held the week before Lent. Hence the blini, round and golden, came to symbolise the sun.
There are variations of blinis throughout Russia, Eastern Europe and the Baltic States. In Russia and Ukraine, blinis are traditionally made with buckwheat and served with caviar and vodka; in the Baltic, it can be salmon or herring as well as berries, mushrooms and wild honey.
If you want to try making them yourselves, here is a:
basic blini recipe:
100g plain flour
1 egg, separated
25g butter, melted
sunflower oil, for cooking
Put the flour into a bowl. Add the egg yolk to the flour, with half the milk. Whisk until smooth, then gradually add the rest of the milk. Then add the melted butter. Whisk the egg whites until starting to stiffen and fold into the batter. To cook, lightly grease a frying pan, add spoonfuls for 2-3 mins on each side until golden, flipping them over when bubbling. Add your favourite toppings!