← Back to Search Results
pan-frying American, European
Corn Blini

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

These light, crispy cornmeal cakes are my all-time favorite pancake. They have an affinity with both savory and sweet accompaniments. For breakfast, they are wonderful with maple syrup or a fruit sauce, along with some panfried country ham. Served as an hors d’oeuvre with sour cream and caviar or smoked fish and a glass of Champagne, they are celestial, the ideal festive snack on New Year’s Eve.

If possible, use a good stone-ground cornmeal or polenta meal, available at Italian markets. Using bacon fat instead of butter adds a wonderful down-home flavor.

Yield: Makes 24 blini; serves 6

Ingredients

  • 1 cup stone-ground yellow cornmeal
  • 1/3 cup all-purpose flour
  • 1¼ teaspoons baking powder, preferably nonaluminum
  • ¼ teaspoon baking soda
  • 1 teaspoon sugar
  • Scant ½ teaspoon kosher salt
  • 1½ cups buttermilk, plus more if desired
  • 1 large egg
  • 2 tablespoons plus 2 teaspoons melted unsalted butter or rendered bacon fat

Directions

In a medium bowl, combine the cornmeal, flour, baking powder, baking soda, sugar, and salt. In a small bowl, beat together the buttermilk, egg, and 2 teaspoons of the melted butter. Whisk into the cornmeal mixture until very smooth. (For thinner blini, add a tablespoon or two more buttermilk to the batter.)

Heat a large heavy griddle or skillet over moderate heat until a drop of water bounces across the surface. Brush the surface lightly with melted butter.

Drop the batter, 2 tablespoons at a time, onto the surface, leaving enough room for the pancakes to spread (the blini will be about 2 to 3 inches in diameter).

Adjust the heat if necessary to keep butter from burning. Cook the blini until the surface is bubbled and set and the edges of the undersides are brown. Flip the blini and cook until the second side is browned.

Serve the blini as they come off the griddle, or keep them warm, layered in (and covered with) clean tea towels in a low (200°F) oven; just before serving, brush them with a little melted butter. Repeat until all the batter is used, brushing the pan with butter before each batch.

Variations:

Cornmeal and Wild Rice Cakes.

Use the bacon fat rather than butter. Stir 2/3 cup cooked wild rice, blotted dry on paper towels, into the batter.

Blueberry Cornmeal Cakes.

Add ½ cup blueberries to the batter.

Notes

You can make the blini batter up to 2 hours ahead; cover and refrigerate.


© 2001 Sally Schneider
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6.

206kcal (10%)
136mg (14%)
1mg (1%)
63mcg RAE (2%)
193mg
36mg
6g
4g
3g
27g
51mg (17%)
426mg (18%)
4g (21%)
8g (12%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
living-raw-food Living Raw Food
by Sarma Melngailis
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
mom-a-licious Mom-a-Licious
by Domenica Catelli
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
baked-explorations Baked Explorations
by Matt Lewis
mexican-everyday Mexican Everyday
by Rick Bayless
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
food-to-live-by Food to Live By
by Myra Goodman
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?