Wheat Flour Batter with Yeast and Milk

Introduction

The batter is built in two stages: part of the warm milk activates the yeast first, then the rest is heated to 122°F and mixed in after the first rise. You get thin, yeasted blini with edges that lift from the pan when the bottom is set, and the batch is large enough to cook once and reheat over the next few days.

Recipe Details

• Prep Time: 3 hours
• Cook Time: 40 minutes
• Total Time: 3 hours 40 minutes
• Servings: 8

Ingredients

• 4 cups of milk, warmed (80-95°F)
• 1 tablespoon of white granulated sugar
• 1 tablespoon of salt
• 5 teaspoons of butter, melted
• 1 ounce of yeast
• 1 egg white
• 1.3 pounds (5 cups) of wheat flour
• 5 teaspoons of olive oil

Instructions

1. Dissolve the yeast in 3 cups of the warm milk. Add ½ tablespoon of sugar, salt, egg yolk, and melted butter.
2. Stir, then add half the flour, and knead the dough.
3. Cover the bowl with the dough with a cloth or towel and leave it in a warm place for 1.5-2 hours, or until the volume of the dough is doubled.
4. Heat the rest of the milk to 122°F, then mix it into the batter along with the rest of flour and sugar. Pour in well-whipped egg white.
5. Knead the dough again and leave it until it rises.
6. Heat an oiled frying pan. With a large ladle pour some batter in the center so it makes a circle.
7. When the bottom of the blin is ready (the edges of the blin should have separated from the pan and be pointing upwards), turn it over.
8. After it is ready, put the blin on a large plate and start making the next one.

Variations

• Replace 1 cup of the wheat flour with buckwheat flour for a nuttier flavor and a slightly more delicate texture.
• Swap the milk for unsweetened soy milk if you need a dairy-free version; the blini stay soft but usually brown a little less.
• Use a neutral oil instead of the olive oil in the pan if you want a cleaner flavor and lighter finish.
• Pour smaller rounds in step 6 for appetizer-size blini that cook faster and are easier to stack and reheat.

Tips for Success

• Keep the first 3 cups of milk within the 80-95°F range so the yeast activates properly instead of stalling.
• Wait for the dough to fully double during the first rise before adding the remaining milk and flour; that first rise builds the structure.
• Whip the egg white until foamy before adding it so the batter stays lighter in the pan.
• Turn each blin only after the edges have separated from the pan and curled upward, which is the doneness cue built into step 7.

Storage and Reheating

Let the blini cool completely, then stack them with parchment or wax paper between layers and store them in an airtight container or zip-top bag. Keep them in the refrigerator for up to 4 days or freeze for up to 2 months.

Reheat in a lightly oiled skillet over medium heat for about 20 to 30 seconds per side, or warm a stack in a 300°F oven, covered loosely with foil, for 8 to 10 minutes. You can also microwave them in short bursts between paper towels, but the texture stays better with skillet or oven reheating.

FAQ

Can you use active dry yeast instead of the yeast listed here?

Yes. Use 1 tablespoon active dry yeast and dissolve it in the warm milk the same way.

Why is the batter mixed in two stages?

The first, thicker dough gives the yeast time to build strength. The second addition of hot milk loosens it into a pourable batter that cooks into thin blini instead of a heavy pancake.

Can you make the batter ahead of time?

It is better to cook the blini the day you mix the batter. For advance prep, make the full batch and reheat the cooked blini as needed.

Can you replace some of the wheat flour?

Yes, but keep most of the wheat flour in place for structure. Replacing up to 1 cup works well; beyond that, the blini become more fragile and harder to turn.