Orange Cream Blini Stack - Mother's Day Recipe


  • 175g self-raising flour
  • 1 tbsp caster sugar
  • 1 pinch sea salt
  • 1 tsp fast action yeast
  • 1 egg
  • 250ml semi skimmed milk
  • 1-2 tsp vegetable oil
  • 75ml double cream
  • 1 tbsp icing sugar
  • ½ orange, zested
  • 80g assorted berries – strawberries, raspberries and blueberries


Calories columnFat columnSaturates columnSugars columnSalt column
58 per serving
2% %GDA
3g per serving
4% %GDA
2g per serving
8% %GDA
2g per serving
2% %GDA
0.13g per serving
2% %GDA


  1. Tip the flour, sugar, salt and yeast into a bowl and mix together. Pour in the egg and milk and whisk until a smooth batter is formed. Cover and set aside for at least 1 hour until the batter has risen and starts to bubble slightly.

  2. Heat a frying pan until medium hot. Whisk the batter once more then add a little oil to the pan and swirl around. Add small spoonfuls of the batter to the pan. Cook for 30 seconds until bubbles just form on the surface and then flip over and cook for another few seconds.

  3. Remove and set aside to cool while you cook the remaining batter.

  4. Pour the cream into a bowl and whisk until soft peaks for then whisk in the icing sugar and orange zest and whisk until just firm.

  5. Lay 8 blini onto a plate, top with a tiny blob of cream, then top with another 8 blini, more cream then another 8 blini.

  6. Place a berry on top then secure with a cocktail stick and place onto a serving plate.