At the time of this writing, Chef Stephen has just whipped up a batch of these little guys for the team at GoodDay Sacramento, so they can enjoy a "classic" caviar service on-air with a delightful tin of local (and award winning) Sterling Caviar. 'Tis the season for giving, and Chef Stephen is a generous fella - so we thought we would give you his blini recipe. These little pancakes are delicious with or without caviar. However, if you plan to enjoy them this holiday season, we recommend going for "with." 🥞 Because caviar makes everything better, especially the holidays.
- The Firehouse Blini -
1 cup all-purpose flour
¾ teaspoon salt
½ teaspoon baking powder
¾ cup milk
2 tablespoons milk
1 large egg
1 tablespoon melted unsalted butter
1 tablespoon unmelted unsalted butter
Combine flour, salt, and baking powder in a bowl.
Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl.
Slowly mix wet ingredients into dry ingredients until the batter is fully combined.
Heat 1 tablespoon butter in a large skillet over medium-low heat. Cooking several blini at a time, drop batter, one tablespoon at a time, onto the heated skillet.
Cook until bubbles form (1 1/2 to 2 minutes). Flip and continue cooking until brown, (about 1 minute more).
Move to a paper towel-lined plate to help soak up excess butter.
Repeat with the remaining batter.
And voila! This will make about 20 blinis which will serve approximately 4-5 people. If you want to make a "traditional" blini feel free to substitute buckwheat flour for all-purpose flour. However, we like using all-purpose makes the blinis a bit fluffier.
Pro tip: For caviar service, blinis are usually served at approximately room temperature rather than being warm or cold. Add a small dollop of crème fraîche atop the blini, then add caviar and top with chives for a simple bite that your friends and family are guaranteed to remember. Last but not least, grab a glass of Champagne and celebrate the holidays in style. Cheers!