Whole Wheat Blueberry Blinis

The weather we’ve been having in Brooklyn lately can only be described as sad. It’s gray, wet and the autumn chill is in the air. School starts on Monday and the carefree mood of summer is coming to its halt. As we all know, one of the best ways to lift spirits is food! I’ve been wanting to make this breakfast for so long and I finally got the chance this morning.

Blinis (mini pancakes) are a Russian treat. In Odessa, before the days of dry cereal and oatmeal packets, my mom used to make these at least once a week for breakfast. Of course due to her years of experience, mine don’t even compare to hers but they’re still yummy.

*I used organic whole wheat pastry flour but feel free to use regular whole wheat or all-purpose white flour.

To feed 4 people, you will need:

2 eggs

5 tbsp sour cream

1 tsp sugar

1/3 tsp salt

1/3 tsp baking soda

½ tsp vanilla extract

5-7 tbsp flour

1/3 c blueberries, washed and dried

3 tbsp vegetable oil

In a bowl, whisk together the first 6 ingredients. Then start adding flour until the consistency is like that of a thick milkshake. Then stir in the blueberries. Heat the oil in a skillet on medium heat. Using an ice cream scoop or mini ladle, form the blinis, about 3” in diameter. Cook 2-3 minutes on each side. I like mine with sour cream and maple syrup (blueberries and maple syrup go extremely well together,) but you can also serve them with powdered sugar, honey or fruit preserves. Bon appétit!