# Components:
→ 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)
# Directions:
01 - In a large bowl, whisk together the sweet rice flour, cornstarch, granulated sugar, baking powder, and sea salt until thoroughly incorporated.
02 - In a separate mixing bowl, beat the eggs, then whisk in the whole milk, neutral oil, and vanilla extract until uniform.
03 - Pour the wet mixture into the bowl with dry ingredients and stir gently until just smooth, taking care not to overmix.
04 - Carefully fold in the chopped cranberries until they are evenly distributed throughout the batter.
05 - Heat a nonstick skillet or griddle over medium-low heat and brush lightly with unsalted butter.
06 - Scoop a heaping tablespoon of batter per blini onto the skillet, spacing each apart. Cook for 2 to 3 minutes until bubbles form on the surface and edges begin to set.
07 - Flip each blini and cook for another 1 to 2 minutes, or until golden brown and cooked through.
08 - Transfer cooked blinis to a plate and repeat with remaining batter, adding butter as needed between batches.
09 - Serve warm, dusted with powdered sugar and finished with maple syrup or honey if desired.
