Blini Recipe
Russian · Appetizer · 35 min total
Light and fluffy Russian buckwheat pancakes, perfect for serving with sour cream and caviar or smoked salmon.
15
min prep
min prep
20
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 1 cup (120g) buckwheat flour
- 1/2 cup (60g) all-purpose flour
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 1/4 cups (300ml) warm milk (about 110°F/45°C)
- 1 large egg, separated
- 2 tablespoons (30g) unsalted butter, melted
- Butter or oil for frying
Instructions
- In a small bowl, dissolve yeast and sugar in 1/4 cup warm milk. Let stand for 5-10 minutes until foamy.
- In a large bowl, whisk together buckwheat flour, all-purpose flour, and salt. Make a well in the center and pour in the yeast mixture, remaining 1 cup warm milk, egg yolk, and melted butter. Whisk until smooth.
- Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, until bubbly.
- In a clean bowl, beat the egg white with a pinch of salt until stiff peaks form. Gently fold into the batter.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Drop tablespoonfuls of batter onto the skillet, spreading slightly. Cook for 1-2 minutes until bubbles form on the surface and edges look set. Flip and cook for another 1 minute.
- Transfer to a plate and keep warm. Repeat with remaining batter, greasing the pan as needed.
- Serve warm with sour cream, caviar, smoked salmon, or jam.
Tips
- For a lighter texture, let the batter rest for 10 minutes after folding in the egg white.
- Blini can be made ahead and reheated in a warm oven.
- Serve with melted butter and a sprinkle of fresh dill.
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