Sour Cream Blinis With Robin Leach

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3 eggs, yolks and whites separated

2 tablespoons grapeseed oil

1 1/4 cups milk

1 package yeast (2 ¼ teaspoons)

½ cup sour cream

1 ½ cups flour

1 ½ teaspoons kosher salt

1 tablespoon sugar

Butter for cooking plus additional melted for serving



Warm the milk in a small saucepan until its temperature measures between 110 and 150°F on a digital probe thermometer (it should be warm but not simmering). Turn off the heat and whisk in the yeast. Let it fully dissolve and bloom for about 10 minutes.


Meanwhile, sift together the flour, salt and sugar.


Whisk the egg yolks in a large bowl. Slowly whisk in the grapeseed oil, whisking constantly.


Slowly whisk the milk mixture into the egg yolks and oil, stirring constantly. Add sour cream and whisk to combine.


When fully combined, fold in the flour mixture.


Cover the bowl and let the batter rise for 1 hour at room temperature.


Once batter has risen, whisk the egg whites in a separate bowl until the peaks hold their shape. Stir ⅓ of the egg whites into the batter. When combined, fold in the rest of the egg whites gently.


Heat a nonstick (or teflon) sauté pan or nonstick griddle over medium heat and enough butter to lightly coat the pan. Drop the batter, 1 tablespoon at time onto the griddle. You can also use small ring molds for perfectly round blinis.


Cook the blinis until bubbles surface and pop. When the tops look like they’re beginning to set and the bottoms are golden brown, flip them to brown the other side. Hold for up to 30 minutes, warming in a 200°F oven when ready to serve.


Serve with melted butter brushed over the top.

View instructions at
Cook Taste Eat

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