Maslenitsa is known by a few names, Pancake Week, Butter Week and even Cheese Fare Week! No matter what you choose to call it, the celebration is the same. It is the yearly farewell to Winter and welcomes Spring. Maslenitsa Week is the final week in preparation before the beginning of the Lent Fasting period and the final week traditionally in which dairy products could be consumed. So enters the delicious Blini! Eggs, butter and milk in all its glory, topped with an array of extras including creams and sweet treats. If you’ve ever wanted an excuse to eat pancakes for breakfast, lunch, and dinner, this is it! We’ve got two traditional variations of the blini for you to experiment with this coming pancake week.
The Breakfast Blini
Keep it simple with traditional raspberry jam or honey blinis…
You Will Need:
¾ Cup All Purpose Flour
1 ¼ Cups Milk
Anything your heart desires!
- Mix together the eggs and milk, then add a pinch of salt and sugar to taste
- With a hand blender, or similar appliance, blitz in the flour to get a thin and smooth batter.
- Over a medium heat place a skillet and melt a generous lump of butter.
- Using a ladle pour the mixture into the pan and gently rotate to spread the mixture. Creating a thin, crepe-like round.
- Fry until the blini begins to appear cooked on the edges, then flip and cook for an extra minute on the other side.
- Repeat until you have a stack of thin blinis.
- Serve with a choice of classic raspberry jam or honey for the perfect, simple breakfast blini.
The Savoury Blini
These slightly chunkier, red caviar topped blinis are the perfect evening option…
You Will Need:
1 Cup Buckwheat Flour
⅓ Cup All Purpose Flour
1 ⅓ Cups Milk
1 Tsp Sugar
2 Tsp Dried Yeast
Half Stick Butter
- Combine flours, a pinch of salt and 2 tsp yeast in a bowl.
- In a saucepan heat milk with ⅓ of the butter and the 1 tsp sugar, Do not boil, just warm enough to heat through, melting the butter and sugar.
- Separate the eggs and add the egg yolks into the milk mixture. Whisk to combine well.
- Pour the milk into your dry ingredients slowly and cut together, stirring gently with a knife.
- When the mixture is combined into a thick batter cover and set to one side for around 1 hour.
- After an hour, whisk the remaining egg whites into soft peaks and fold gradually into your batter mixture.
- Heat a large skillet over a medium heat and melt some butter.
- Spoon the blini mix into the pan, these blinis are chunkier than the traditional so will not spread around the pan. Make rounds as large or as small as you desire.
- Cook for a few minutes until bubbles form on the surface and turn to cook for another minute.
- Serve blinis topped with sour cream, a generous dollop of red caviar and a sprinkle of fresh dill!
Get creative with your blini making this Maslenitsa Week!