Breakfast & Brunch > Pancakes & Waffles > Pancake & Waffle Variations > Blini Recipe (Russian)

Classic Buckwheat Blini with Sour Cream and Caviar

Discover the authentic taste of Russia with this classic buckwheat blini recipe. These delicate pancakes are perfect for a special breakfast or brunch, traditionally served with sour cream, caviar, or your favorite toppings.

Prep Time
20 minutes
Cook Time
20 minutes
Servings
Approximately 20-25 blini
Ingredients
  • 1 cup Buckwheat flour
  • 1 cup All-purpose flour
  • 1 tsp Dry yeast
  • 1 tsp Sugar
  • 1/2 tsp Salt
  • 2 cups Milk, lukewarm
  • 2 Eggs
  • 2 tbsp Butter, melted
  • as needed Vegetable oil, for cooking
  • to serve Sour cream
  • to serve Caviar (optional)

Activating the Yeast

In a large bowl, combine the buckwheat flour, all-purpose flour, yeast, sugar, and salt. In a separate bowl, whisk together the lukewarm milk and eggs. Gradually add the wet ingredients to the dry ingredients, whisking until a smooth batter forms. Stir in the melted butter. Cover the bowl with plastic wrap and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.

Cooking the Blini

Heat a lightly oiled griddle or frying pan over medium heat. Once hot, drop tablespoons of batter onto the griddle, leaving some space between each blini. Cook for about 2-3 minutes per side, or until golden brown and cooked through. Flip the blini carefully with a spatula. Repeat with the remaining batter, adding more oil to the griddle as needed.

Serving Suggestions

Serve the blini warm with a dollop of sour cream and a spoonful of caviar (if using). Alternatively, you can serve them with other toppings such as smoked salmon, chopped dill, or sweet preserves.

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FAQ

  • Can I use only buckwheat flour?

    Yes, you can use only buckwheat flour, but the blini will be more dense and have a stronger buckwheat flavor. Using a combination of buckwheat and all-purpose flour creates a lighter texture.
  • How do I keep the blini warm while cooking?

    Place the cooked blini on a wire rack in a warm oven (about 200°F/95°C) to keep them warm until ready to serve. You can also stack them on a plate and cover them with a clean kitchen towel.
  • Can I make the batter ahead of time?

    Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. When ready to cook, stir the batter gently and let it sit at room temperature for about 30 minutes before cooking.