# What You'll Need:
→ 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 - Whisk sweet rice flour, cornstarch, granulated sugar, baking powder, and sea salt thoroughly in a large mixing bowl.
02 - Beat eggs in a separate bowl, then blend in whole milk, neutral oil, and vanilla extract until uniform.
03 - Pour the wet mixture into the dry ingredients and stir until a smooth batter forms.
04 - Fold chopped cranberries gently into the batter to distribute evenly.
05 - Heat a nonstick skillet or griddle over medium-low heat and brush lightly with unsalted butter.
06 - Drop heaping tablespoons of batter onto the skillet, spacing them apart. Cook for 2–3 minutes until small bubbles appear and edges set.
07 - Turn each blini over and cook for an additional 1–2 minutes until golden and cooked through.
08 - Transfer cooked blinis to a plate and repeat with remaining batter, adding butter to the pan as needed.
09 - Serve warm, optionally dusted with powdered sugar and drizzled with maple syrup or honey.
