Banana-chocolate blinis

The race against the Bananas continued and I was left with 4 pretty black bananas. Thinking about what to do with them made me think about pancakes, who doesn’t like pancakes? But I like even better soft and moist little Blinis. We used to make them a lot to dinner when we were children. The batter is always a mixture of some kind of soft white cheese, eggs, some flour. Frying them over a pan makes those precious soft beauties just melt in your mouth.

What’s cool about blinis is that you can use any soft cheese, low fat preferred, and when it’s a bit spoiled, it’s even better. This is the reason we ate that a lot as children, because of all the out-of-date cottage cheese and white cheese that pretty much defines a house with children. I had 5% white cheese and 3% greek yogurt. Also had 15% sour cream but I left it for the topping this time.

The squashed bananas:

adding the egg

the cheeses…

I did not add any sugar because the bananas and chocolate are too sweet anyways. Adding flour and baking powder is a crucial moment. I like my blinis moist and dense and not fluffy and dry, so it’s your call. I put as little flour as possible and some baking powder but the minimum possible. If the first batch fails, the batter can be improved with more flour.

Adding some roughly beaten chocolate with hazel nuts

Frying part is tricky because it takes 1-2 batches to reach the optimum pan temperature. I suggest using non stick pan and a paper towel soaked with some oil to gently oil the pan between batches. when bubbles start to pop in the corners, you can try to flip it over.

Like mini pancakes only a lot better!!

Eating them straight out of the pan while frying is my favorite way to serve. But eating afterwards is also good and the day after, cold or warm, is still tasty!

You can make them savory instead of sweet adding hard cheeses instead of banana, or vegetables like zucchini or pumpkin, anything goes. It can be also eaten with maple syrup, fruits, jam sour cream etc. Use imagination.