Giant Blini ‘pizza’

By Lucy Parissi

5 from 1 vote

, Updated Feb 26, 2021

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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!

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5 from 1 vote

Giant Blini “Pizza”

By Lucy Parissi | Supergolden Bakes

This giant savory pancake, in the style of Russian blini, is perfect for sharing!

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 slices

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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.

Nutrition

Calories: 299kcal | Carbohydrates: 30g | Protein: 14g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 712mg | Potassium: 272mg | Fiber: 3g | Sugar: 5g | Vitamin A: 449IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 2mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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