About Semolina Blinis

These bite sized pancakes are perfect for appetizers. 

Traditionally a blini was used as a base to serve caviar. Today they are used by caterers and home cooks alike as a base for many different savory and/or sweet toppings. 

If you make them for sweet, you can embellish the batter with extra sweetening, and spices like cinnamon, nutmeg, ginger, etc. You can also embellish savory options with spices like fresh herbs, chili powder, cumin, etc. 

They are a basic little work horse and can handle a cooks individual expression with ease. 

DISCOVER MY PERFECT BLINI METHOD AFTER THE JUMP...

Semolina Blinis

• ¾ cup semolina
• ¾ cup flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 4 eggs
• ¾ cup water
• 2 tablespoons honey
• Vegetable oil - or my preference, clarified butter

Method:

Sift semolina, flour, baking soda and salt together, mix eggs with water and honey. Stir flour mixture with egg mixture. Heat skillet to medium high.

Add a touch of vegetable oil or clarified butter to heated pan. Drop tablespoons of batter onto skillet...

Blinis - Tablespoon of batter for each one

...and cook until golden on each side.

Blinis nice and golden, ready to remove from heat

And this is what you will have to work with...

Blinis waiting for marching orders

 ... and this is an example of a finished blini waiting for a willing mouth to gobble it up...

Semolina Blinis with Fennel Rubbed Pork Tenderloin topped with Cutie/Sour Cherry Cumin Scented Chutney

If you want more details and missed my Blini Needs Some Bling post... it's waiting for you to view!

I'D LOVE TO HEAR WHAT YOU DID TO MAKE YOURS SPECIAL... PICTURES ARE ALWAYS APPRECIATED!!!