Russian · Starter · Medium
Blini
Russia's delicate buckwheat pancakes: lacy, buttery, and made for smoked salmon, caviar, and sour cream.
The whole recipe in 60 seconds
Blini, in 5 ideas
- The yeast gives blini their characteristic tangy flavor and lacy texture
- Keep them small, about 3 inches, for the prettiest presentation
- A well-buttered pan is essential; they stick easily
- They are best fresh but reheat well in a warm oven
- For a luxury version, top with creme fraiche and caviar
What you need
Ingredients
- 1 cup buckwheat flour
- 1/2 cup all-purpose flour
- 2 and 1/4 teaspoons instant yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 and 1/2 cups warm milk
- 3 eggs, separated
- 4 tablespoons melted butter, plus more for the pan
- Smoked salmon, sour cream, dill, and lemon for serving
How to make it
Directions
- Whisk the flours, yeast, sugar, and salt. Add the warm milk and egg yolks and whisk smooth.
- Cover and let rise in a warm spot for 1 hour until bubbly.
- Beat the egg whites to soft peaks and fold into the batter with the melted butter.
- Heat a buttered small skillet over medium heat. Pour in 2 tablespoons of batter and swirl to coat thinly.
- Cook about 1 minute until bubbles form, flip, and cook 30 seconds more.
- Keep warm under a towel and serve with smoked salmon, sour cream, dill, and lemon.
Money saver. Buckwheat flour from bulk bins is much cheaper than boxed; you only need a cup.