Thin Vegan Blini with Oat Milk
shared by Кухня Nibblore
These thin vegan blini are tender, flexible, and easy to flip despite containing no eggs. Boiling water helps the flour absorb more liquid, while a short rest keeps the pancakes from tearing and gives them neat edges. Serve them with either sweet or savoury fillings for breakfast, brunch, or a snack. • Use unsweetened oat milk, as sweetened varieties scorch more quickly and can make the blini sticky. • Treat the first blini as a heat test: if it stays pale and takes longer than 90 seconds, increase the heat slightly; if it browns in under 45 seconds, reduce the heat. • Do not add too much oil to the pan. The batter will slide across a greasy surface instead of spreading into a thin, even layer. • For especially smooth, even blini, strain the rested batter through a fine sieve before cooking. • Cornflour can be replaced with the same amount of potato starch; the edges will be slightly crisper. • Refined sunflower oil can be replaced with a neutral rapeseed oil or grapeseed oil. • Omit the vanilla extract when making blini for savoury fillings. • For sweeter blini, increase the sugar to 2 tablespoons, bearing in mind that they will brown more quickly. Allow the blini to cool, stack them, and refrigerate in an airtight container for up to 3 days, separating them with baking parchment if needed. Freeze for up to 2 months with sheets of baking parchment between each blini, then thaw overnight in the fridge. Reheat in a dry frying pan for 15–20 seconds per side, or cover and microwave for 30–45 seconds.
- Total time
- 50 min
- Servings
- 12
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 180 gplain flour
- 20 gcornflour
- 1 tbspsugar
- ½ tspsalt
- 500 mloat milk, unsweetened and at room temperature
- 120 mlwater, freshly boiled
- 3 tbsprefined sunflower oil
- 1 tspvanilla extract
- 1 tsprefined sunflower oil, for greasing the pan
Instructions
- 1Sift the plain flour and cornflour into a large bowl. Add the sugar and salt, then whisk until evenly combined.
- 2Pour in about 250 ml of the oat milk and whisk vigorously for 45–60 seconds, until you have a smooth, thick batter with no dry lumps. Gradually whisk in the remaining 250 ml of oat milk.
- 3Slowly pour in 120 ml of boiling water in a thin stream, whisking continuously. Add 3 tablespoons of sunflower oil and the vanilla extract, then whisk until smooth. The batter should run freely from the whisk in a thin, continuous ribbon.
- 4Leave the batter to rest at room temperature for 15 minutes. Stir it after resting; if it has thickened noticeably and no longer spreads easily, add 1–2 tablespoons of water.
- 5Place a 22–24 cm crêpe pan or flat-bottomed frying pan over medium-high heat and preheat it for 3 minutes. Lightly grease the surface with some of the teaspoon of oil, then wipe away the excess with kitchen paper; the pan should only have a slight sheen.
- 6Stir the batter, measure about 55 ml, and pour it into the centre of the hot pan. Immediately tilt and rotate the pan to spread the batter into a thin layer reaching the edges. Cook for 60–75 seconds, until the surface looks matte, the edges are dry, and the underside is mottled golden brown.
- 7Loosen the edge with a thin spatula, flip the blini, and cook the second side for 20–30 seconds. Transfer it to a plate. Repeat with the remaining batter, stirring before each blini and lightly greasing the pan only if they begin to stick.
- 8Stack the cooked blini and cover them with an inverted plate or a clean tea towel to soften the edges. Serve warm with a sweet or savoury filling.