By David Tanis
- Total Time
- 30 minutes
- Rating
- 5(115)
- Notes
- Read community notes
Featured in: The Trip From Bountiful
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Ingredients
Yield:Makes about 30 blini
- ½cup flour
- ½cup cornmeal
- 1teaspoon baking powder
- 1teaspoon salt
- 1tablespoon sugar
- 2cups corn kernels, from about 4 ears corn
- 1egg beaten
- 1cup thick plain yogurt, plus a few tablespoons milk if necessary
- 8tablespoons melted butter, plus more for greasing griddle
- Salt and pepper
- ¼cup crème fraîche
- 2tablespoons snipped chives for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (30 servings)
68 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; 70 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
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.)
Step
2
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.
Step
3
Put greased griddle or cast-iron pan over medium heat. Using 1 tablespoon batter, make pancakes about 2½ 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.
Step
4
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.
Ratings
5
out of 5
115
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Private Notes
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Cooking Notes
Ellie H.
Came out even better than I had hoped! The batter formed pancakes perfectly, easy to flip, no burning or sticking. I used only 1/2 tsp salt and unsalted butter but might use the full 1 tsp next time. I also only sauteed the corn in 1 T butter and mixed a few tablespoons of yogurt with the crème fraîche for topping.
It's a great base recipe with wonderful corn flavor and would be versatile, e.g. for breakfast with different toppings. The corn flavor is excellent.
Joyce Field
I would cut down on the butter. Probably can eliminate it if gently heat the corn in microwave.
Bernice Glenn
I use frozen corn for this recipe because I find that fresh corn these days is almost always far too sweet. And, I don't add sugar because even frozen corn has its own natural sweetness -- just not as much as the fresh corn offered these days almost everywhere. Also cut down on the butter -- use 1 tablespoon only. It works if you use non-stick pans.
Good basic recipe -- and easy to change to your taste.
Christina
Really enjoyed this! Added some finely chopped scallions for awesome cakes to go with barbecue.
EandMe
I made this recipe with my 9 year old daughter, and it was easy and fun. We used frozen corn and had to add a little milk to thin the batter out. Omitted the second cup of corn and the second 4 tablespoons of butter. The blini were very tasty, topped with plain whole milk yogurt (the kids won't eat chives), capers, and lox.
Amber
This was a hit! Yes, too decedent for everyday cooking with all that butter but I would make again. My 8 year-old daughter loved it too…
LA Changes
Greek yogurt and sour cream makes it very tangy and delicious. I add whole corn kernels to the batter too.
JW
5 Stars, Breakfast*Use less butter.
Dinda
I don’t like yogurt, what do you think can substitute the yogurt in this recipe? Can i change it to milk?
Holly
Delicious. I agree, I did not need all that butter to saute the corn, that could easily be cut down. My kids told me to rate this 5 stars.
Anne DePalma
Fabulous! Next time, I would probably use a little less sugar in the batter; and, in addition to smoked salmon, I added some salmon roe (ikura). Will definitely plan to make these early and often!
Jody
I always make David's recipes exactly as shown the first time- and I am never disappointed!
The only thing I might do is add a bit of caviar on top, but I would put caviar on everything if I could-
Bernice Glenn
I use frozen corn for this recipe because I find that fresh corn these days is almost always far too sweet. And, I don't add sugar because even frozen corn has its own natural sweetness -- just not as much as the fresh corn offered these days almost everywhere. Also cut down on the butter -- use 1 tablespoon only. It works if you use non-stick pans.
Good basic recipe -- and easy to change to your taste.
Joyce Field
I would cut down on the butter. Probably can eliminate it if gently heat the corn in microwave.
Ellie H.
Came out even better than I had hoped! The batter formed pancakes perfectly, easy to flip, no burning or sticking. I used only 1/2 tsp salt and unsalted butter but might use the full 1 tsp next time. I also only sauteed the corn in 1 T butter and mixed a few tablespoons of yogurt with the crème fraîche for topping.
It's a great base recipe with wonderful corn flavor and would be versatile, e.g. for breakfast with different toppings. The corn flavor is excellent.
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