According to the early East Slavs, little pancakes called blini in Russian were meant to resemble the sun. They were traditionally prepared at the end of winter, to mark the beginning of brighter days. It’s easy to see how this connection was made. These pillowy soft, golden rounds, often topped with shiny orbs of caviar or roe, can brighten even the darkest days of winter.
Blini are one of the most popular dishes in Russia and the former Soviet Union, and have become a staple at holiday parties and New Year’s gatherings around the world. Their buttery, simple taste is the perfect canvas for a range of toppings. Most commonly, you’ll see blini served with salmon or trout roe, caviar, or smoked fish, like lox. You’ll also find blini topped with a small dollop of smetana (an Eastern European sour cream-creme fraiche hybrid), creme fraiche, or sour cream. The richness of the cream balances the sharp saltiness of the fish. A garnish of fresh dill adds a pop of color and a hint of anise.
These pancakes are made with a yeasted dough. They are not to be confused with the thin, crepe-like pancakes used for blintzes, which are also sometimes called blini, or blinchikiin Russian. In this batter, the yeast combined with whipped egg whites make a light and airy pancake. Buckwheat flour is optional, but gives the pancakes a nutty earthiness.
These are a perfect appetizer but I see no objection to having them as a main course, or even for breakfast with sweet topping. They are well-known friends of champagne and cocktails, and whether they feed two or 20, they are inherently festive.
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