# Ingredient List:
→ Dry Ingredients
01 - 1 cup sweet rice flour (mochiko)
02 - 2 tablespoons cornstarch
03 - 1/2 cup granulated sugar
04 - 1 teaspoon baking powder
05 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
06 - 2 large eggs
07 - 3/4 cup whole milk
08 - 1/4 cup neutral oil (such as canola or sunflower)
09 - 1 teaspoon pure vanilla extract
→ Add-ins & Toppings
10 - 3/4 cup fresh or frozen cranberries, roughly chopped
11 - 1 tablespoon unsalted butter, for cooking
12 - Powdered sugar, for dusting (optional)
13 - Maple syrup or honey, for serving (optional)
# Steps:
01 - Whisk the sweet rice flour, cornstarch, granulated sugar, baking powder, and fine sea salt in a large mixing bowl until evenly blended.
02 - In a separate bowl, beat the eggs. Whisk in whole milk, neutral oil, and vanilla extract until the mixture is fully incorporated.
03 - Add the wet mixture to the bowl of dry ingredients, stirring gently until a smooth, cohesive batter forms.
04 - Gently incorporate the chopped cranberries into the batter, distributing them evenly without overmixing.
05 - Heat a nonstick skillet or griddle over medium-low. Lightly brush the surface with unsalted butter.
06 - Scoop one heaping tablespoon of batter for each blini onto the heated skillet, spacing portions to prevent overlap.
07 - Allow the blinis to cook for 2 to 3 minutes, until bubbles appear and edges set. Flip each and cook for another 1 to 2 minutes until golden and fully cooked through.
08 - Transfer cooked blinis to a plate. Repeat with remaining batter, adding additional butter as needed. Serve warm, optionally dusted with powdered sugar and drizzled with maple syrup or honey.
