Ingredients
- ½ cup flour
- ½ cup cornmeal
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 cups corn kernels, from about 4 ears corn
- 1 egg beaten
- 1 cup thick plain yogurt, plus a few tablespoons milk if necessary
- 8 tablespoons melted butter, plus more for greasing griddle
- Salt and pepper
- ¼ cup crème fraîche
- 2 tablespoons snipped chives for garnish
- Nutritional Information
Nutritional analysis per serving (30 servings)
70 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 1 gram protein; 16 milligrams cholesterol; 97 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Makes about 30 blini
Preparation
- Put flour, cornmeal, baking powder, salt and sugar in a mixing bowl. Grind 1 cup corn kernels to a rough purée in a food processor, then add egg and yogurt, and pulse to mix. Add corn mixture to flour mixture and stir together until just mixed to make a thick batter. Stir in 4 tablespoons melted butter. Set aside for 5 minutes. Thin with a little milk if necessary. (Batter may be prepared several hours ahead.)
- Warm remaining 4 tablespoons butter in a saucepan over medium heat. Add remaining 1 cup corn kernels. Season with salt and pepper, then cook for 1 minute or so to heat through. Keep warm.
- Put greased griddle or cast-iron pan over medium heat. Using 1 tablespoon batter, make pancakes about 2 1/2 inches in diameter. Cook for 1 minute, until bubbles appear on surface and pancakes are lightly browned. Flip and cook for 30 seconds more. (Be sure to keep heat moderate or else the pancakes will blacken.) Pancakes may be cooked in advance and reheated.
- To serve, place 3 hot pancakes on small plate. Top with spoonful of cooked corn and some of the butter from the pan. Drizzle with crème fraîche and sprinkle with chives.
30 minutes
Dining and Cooking