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Blini (Russian Pancakes)

Reviewed: Jun. 5, 2012
I used veg oil instead of butter to fry them in. Just enough to lightly cover the bottom of the pan. Buttering each final blin is a good idea to keep them from drying out on the edges. Yes this recipe produces a TON of blini, but they disappear quickly too. Lemon juice instead of citric acid powder works well, and I felt that the sugar and salt amounts could have been doubled. They tasted under seasoned to me. I will make these again next time they will come out perfect. Serve them in true Russian fashion with honey or jam and sour cream, or caviar.
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