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Blini Pancakes Three Ways: Classic, Coffee & Tea-Infused (Silver Dollar Pancakes)

Prep Time:  2 Hours or Overnight

     Cook Time:  1 Hour

     Serves:  6

Dan Bonanno brings you blini pancakes three ways – classic, coffee, and tea-infused – all to be featured on the Spring Blini Brunch Board.

Ingredients

  • 3 ¾ cups milk, divided
  • ¼ cup ground medium roast coffee
  • ¼ cup earl grey tea with lavender
  • 3 cups pancake mix, divided
  • 3 eggs
  • 1 teaspoon butter or oil

Directions

  1. Warm 2 ½ cups milk to 165 degrees F. Divide evenly into two different jars or containers with lids. Add ¼ cup coffee to one, and ¼ cup tea to the other. Cool to room temp, about 30 minutes. And, chill until ready to use - one hour or overnight. Strain before moving to next step.
  2. In three bowls, whisk three pancake batters.
  3. For the classic recipe, mix 1 ¼ cup milk, with 1 cup pancake mix and 1 egg. Repeat with the strained coffee and tea infused milks. Let the three batters rest while the griddle heats.
  4. Heat the griddle to 350 degrees For a pan over medium heat. When water dances on the pan, add a little butter or oil to the pan. Then ladle pancake batter by tablespoonful on the pan to make silver dollar size blini. Cook until golden brown and the edges start to set and the bubbles begin to pop. Flip and cook on the second side until the steam slows and the center is cooked through.
  5. Set aside and continue cooking more pancakes on the hot pan until all batter is used.
  6. You can hold the pancakes in a warm oven (170-200 degrees F) until ready to serve.

Notes