Fluffy blinis with flour and quark

Ingredients

• 200 g Wheat flour (type 45) (Sift before use)
• 250 g Quark or Bulgarian yogurt (Unsweetened, at room temperature)
• 2 units Eggs (At room temperature)
• 5 g Baking powder (About ½ packet)
• 2 g Salt (Pinch, fine salt)
• 15 ml Vegetable oil (e.g. sunflower oil) (To grease the pan, about 1 tablespoon)

Instructions

1. Prepare ingredients and equipment

   Gather flour, salt, baking powder, eggs, quark, oil and the necessary utensils.

   Time: PT5M

2. Mix dry ingredients

   In the bowl, pour the flour, add the salt and baking powder. Mix with the whisk until homogeneous.

   Time: PT3M

3. Incorporate the eggs

   Crack the two eggs into a small bowl to avoid shells, then add them to the dry mixture. Whisk lightly.

   Time: PT2M

4. Add the quark

   Pour the quark (or Bulgarian yogurt) all at once into the bowl and mix with the spatula until you obtain a smooth and slightly sticky batter.

   Time: PT3M

5. Batter resting

   Cover the bowl with a clean kitchen towel and let rest at room temperature for at least 1 hour. The batter will rise slightly.

   Time: PT1H

6. Heat the pan

   Heat the cast‑iron pan over medium‑high heat, add a drizzle of oil then wipe it with paper towel to leave only a thin layer.

   Time: PT5M

   Temperature: 180°C

7. Cook the first blini

   Drop a small spoonful of batter into the pan, spread quickly into a regular circle. Cook for 30 seconds until the bottom is lightly golden.

   Time: PT30S

   Temperature: 180°C

8. Flip and finish cooking

   Using two forks, flip the blini, flatten slightly with the spatula and cook another 30 seconds on the other side.

   Time: PT30S

   Temperature: 180°C

9. Repeat cooking

   Repeat steps 7‑8 until the batter is exhausted, lightly wiping the pan between each blini if necessary. Keep the cooked blinis on a warm plate.

   Time: PT12M

   Temperature: 180°C

10. Serve

    Serve the blinis immediately, accompanied by tarama, quark or any other topping of your choice.

    Time: PT2M

Nutrition Facts

Calories

285

Protein

13 g

Carbohydrates

40 g

Fat

12 g

Fiber

2 g