Oct 3, 2009 19
Blini, or pancakes, are an essential feature of Russian cuisine. Served with melted butter, sour cream, berry jam, honey, or the most luxurious option - caviar, they are made and eaten in gigantic batches during the Maslenitsa week that precedes the Lent. But they are as well eaten all year round – sweet or savoury toppings and fillings change with the seasons. For me, Blini symbolize all the warmth and coziness of home, and I love to cook some pancakes filled with cottage cheese and vanilla for a late Sunday breakfast as a sort of morning meditation.
This time, Mom made Blini with two different fillings: beef and chanterelles. I didn’t take part in making these, so I’ll just write about her method. But be warned: this is quite a time-consuming recipe, as you have to boil the rice, and fry the mushrooms, and of course cook the pancakes. Making pancakes in two skillets at a time is a nice idea therefore.
Let me also remind you that every cook has their own recipe for pancakes. So we’re not calling this recipe anything like “True Russian Blini”, “The One and Only Recipe for Russian Blini” or anything like that – this is just one of dozens of possible options.
Please note that the recipe suggests a choice between beef and chanterelle filling for 12 pancakes, meaning you will need to make 24 pancakes to try both fillings. The more pancakes you make however, the easier it is to calculate the right amount of filling, especially rice. Alternatively, you might use some leftover boiled rice from another meal.