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Fluffy blinis with flour and quark
Light and very fluffy blinis, made with flour, quark (or Bulgarian yogurt) and two eggs. A batter rested for an hour yields rustic small pancakes, perfect for appetizers with tarama or quark.
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Critical Success Points
- • Let the batter rest for at least 1 hour.
- • Heat the pan to the correct temperature (≈180 °C) before adding the batter.
- • Flip the blini quickly to prevent it from drying out.
Safety Warnings
- • Handle the hot pan carefully to avoid burns.
- • Hot oil can splatter; use a splash guard if possible.
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