This giant Blini “pizza” is large enough to satisfy a hungry crowd. Simply add your favourite toppings and share!
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One thing I know about parties and festive gatherings is this: think how many nibbles you will need based on the number of people coming.
Now double the amount and you will be just fine. Same goes for alcohol by the way – better have too much than too little.
When it comes to canapés I usually underestimate how hungry people will be and then scramble madly to fill the gaps with crisps and crudités. Well this time I won’t be caught lacking…
Blini are perennially popular nibbles but if you haven’t the time to prepare dozens of mini pancakes then I have the solution!
This blin ‘pizza’ is a lot easier to prepare (and doesn’t contain yeast) – a large savoury pancake which can be made in advance and served sliced so that everyone can share. It really is so simple – and it would work really well for brunch too.
HAVE YOU MADE MY GIANT BLINI? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Giant Blini “Pizza”
Ingredients
For the blini
- 100 g | 3.5oz buckwheat or wholegrain spelt flour
- 150 g | 5.3oz self-raising flour
- 1 tbsp polenta (optional)
- 2 large eggs , separated
- 300 ml | 10 fl oz whole milk
- 50 g | 2oz butter , melted
- 1 tsp salt
For the topping
- 300 g | 10oz smoked salmon
- 2 tbsp horseradish sauce
- 150 g | 5.3oz sour cream
- 2 tbsp lemon juice
- 200 g | 7oz raw beetroot , cut into matchsticks (I used candy cane beetroot)
- 2 large handfuls wild rocket leaves
- salt and freshly ground pepper
Instructions
- Melt the butter in the microwave or in a saucepan and set aside. Separate the eggs and whisk the egg whites till you have soft peaks and set aside.
- Sift the flours, salt and polenta in a large bowl. Add the egg yolks and mix them in.
- Gradually add the milk and 1 tbsp melted butter and mix with a hand whisk until you have a smooth batter.
- Fold the egg whites in. Pour enough melted butter to cover a 23cm (9in) frying pan. Once the butter is gently sizzling pour in half of the pancake batter and swirl until it covers the whole pan.
- Cook over medium heat until bubbles appear on the surface and the pancake is almost set on top.
- Invert the pancake onto a plate and then slide it back into the pan uncooked side down. Cook for a further couple of minutes then transfer onto a plate and keep warm. Repeat with the rest of the batter.
- Slice the blini into eights but keep together. Top with the smoked salmon and beetroot. Drizzle with the horseradish sauce and scatter the rocket leaves on top.
- Season with freshly ground pepper and serve. Notes: make the blin in advance and keep in the fridge, covered with clingfilm for up to a day. Reheat slightly before serving.
Anonymous says
Fab – love makin my own pizzas
Sandy Port
Jane Wilson says
Great prize
Louise Whittaker says
this is great
Thundy Balbozar says
Fantastic competition! Thank you
becky004 says
Lovely prize
LESLEY BRADLEY says
Gorgeous,this would certainly get plenty of use in our household!
amanda greensmith says
lovely prize
tamarafoster says
Beautiful x
liz says
looks lovely
Ann Bolton says
Ty for giveaway 🙂
lorraine evemy says
Oh my, i really really like this prize, it would look so good in my kitchen x
Harley Richardson says
Love this xx
Lisa Everaert says
Great giveaway, count me in xx
Melissa says
lovely prize and lovely photos
Nikkibam says
Great Prize 😉
lynn neal says
How lovely!
Jeanette Chalmers says
Your blini pizza looks fabulous and the board is a nice touch.
Rebecca Lis says
Looks great!
sjw01 says
Fingers crossed! x
Lyn Wilson says
Lovely & special!