Classic Blini
These delicate, small Russian pancakes are traditionally made with buckwheat flour and yeast, yielding a slightly tangy flavor and light, airy texture. They are perfect for a special breakfast or brunch, often served with a variety of sweet or savory toppings.
An original recipe by Forkin
- Total time
- 2 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 348 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 240 mlmilk, lukewarm
- 7 gactive dry yeast
- 5 gsugar
- 120 gbuckwheat flour
- 120 gall-purpose flour
- 2 pcsegg, separated
- 2 gsalt
- 30 gbutter, melted, plus extra for cooking
Equipment
plastic wrap · ladle · large bowl · whisk · non-stick skillet
The method
Step by step
- 1
In a large bowl, combine the milk, yeast, and sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
About 10 min
- 2
Add the buckwheat flour and all-purpose flour to the yeast mixture. Mix until a smooth batter forms.
About 2 min
- 3
Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 60 minutes, or until doubled in size.
About 1 hr
- 4
Once risen, separate the egg yolks from the whites. Add the egg yolks, salt, and melted butter to the batter and stir until well combined.
About 3 min
- 5
In a separate clean bowl, beat the egg whites until stiff peaks form.
About 3 min
Cook’s note: Ensure your bowl and whisk are completely clean and grease-free for best results.
- 6
Gently fold the beaten egg whites into the batter until just combined. Be careful not to overmix, as this will deflate the egg whites.
About 2 min
- 7
Cover the batter again and let it rest for another 30 minutes.
About 30 min
- 8
Heat a non-stick skillet or blini pan over medium heat. Lightly brush with melted butter.
About 1 min
- 9
Pour small amounts of batter onto the hot pan, about 5-6 cm in diameter, leaving space between each blini.
Cook’s note: Use a small ladle or measuring spoon for consistent blini sizes.
- 10
Cook for 1-2 minutes per side, until golden brown and bubbles appear on the surface.
About 4 min
- 11
Transfer cooked blini to a plate and keep warm while you cook the remaining batter.
Cook’s note: You can stack them on a plate covered with foil or place them in a warm oven.
- 12
Serve immediately with your desired toppings.
Cook’s note: Traditional toppings include sour cream, caviar, smoked salmon, or jam.
Per serving
Nutrition
- Calories
- 347.6kcal
- Protein
- 12.1g
- Carbs
- 50.9g
- Fat
- 10.2g
- Fibre
- 2.1g
- Sugar
- 4.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover blini in an airtight container in the refrigerator.
Reheat blini gently in a dry skillet over low heat or in a microwave until warm.
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