from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A small light pancake served with melted butter, sour cream, and other garnishes such as caviar.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A small pancake, of Russian origin, made from buckwheat flour; traditionally served with melted butter, sour cream and caviar or smoked salmon
from the GNU version of the Collaborative International Dictionary of English
- n.pl. Russian pancakes of buckwheat flour and yeast, sometimes made from white flour; they are usually served folded over, with caviar and sour cream on the inside; -- properly, it is a plural word (from the Russian plural of blin) but in America, often used as singular; thus the common plural blinis.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. Russian pancake of buckwheat flour and yeast; usually served with caviar and sour cream
Buckwheat flour is most often a mixture of ground buckwheat seeds and white flour and is traditionally used in yeast-raised buckwheat pancakes called blini.
In Russia it’s used to make the small pancakes called blini; and whole groats are toasted to make the nutty-tasting porridge kasha.
The "blini," as they're known in Russian, aren't exactly pancakes.
Maslenitsa is the traditional celebration to welcome the Russian spring and revellers often mark the occasion by feasting on 'blini' pancakes before Lent.
The music was probably called something like 'trance" or -ambient, " and a chalkboard menu offered Huevos Rancheros " listed as -a Tex-Mex all-day breakfast treat" " and Snack Attacks such as blini and baba ghanoush.
So, if you're having a new year's eve dinner party, blinis pedants' note: like panini, "blini" is already plural but we'll stick with English convention here are the perfect way to kick things off.
Whisky and honey gravadlax £7.50 arrived atop an incredibly light pillow of a blini, accompanied by clean, lemony blobs of creme fraiche, tangles of nicely modulated pickled beetroot and a mound of bright, sharply dressed salad leaves.
Richard Bertinet's recipe produced by far the lightest, most delicate blini, with a gorgeously rich, buttery flavour: please don't be put off by the time involved – the actual work is minimal, and if you're preparing for a party anyway, putting a bowl of batter in the airing cupboard for a few hours doesn't really add much to the to-do list.
I like salmon caviar in the morning, on little pancakes or blini with a shot of maple syrup.
I slathered the black gold on one after another lacy blini.