Blini Recipe

These are simply small pancakes, usually topped with sour cream or crème fraiche, followed with caviar or smoked salmon, but the topping can be anything really. The batter is made from buckwheat. Making blini is the same as making pancakes, something I would guess even the non-cooks amongst you have been called upon to do at some time or another. Blini is names from the classic Russian buckwheat pancakes. The plural is blini not blinis. A single would be a blin, which is almost unheard of. Maybe that’s because you can’t eat just one. Make these darlings a little bigger than a quarter. Freeze in zip lock bags or in deli containers. They defrost quickly, even at room temperature, and since the toppings need no preparation you can coast on this one and top them at the last moment if you like. Here’s the very simple recipe for this wonderful Russian export.




3 eggs
3/4 cup buttermilk

1 cup milk

1 cup all-purpose flour

3/4 cup buckwheat or whole wheat flour

1/3 teaspoon salt

1 stick butter (1/2 cup)



Whisk together the eggs, buttermilk and milk. Combine the flours and salt. Add the flour mixture to the egg mixture and whisk again.

Heat a non-stick skillet over medium heat. When hot, thoroughly coat the bottom of the skillet with butter.

Using 1 tablespoon of batter per blin, cook for about 1 1/2 minutes on the first side, until golden brown. Turn them when they are dry and slightly bubbly around the edges. Cook another 30 seconds or so.

You can cook 4 or 5 blini at a time in a large skillet, more on a large griddle. Recoat the skillet with butter each time.

Serve with caviar and sour cream or creme fraiche. Makes about 4 dozen

Make-ahead directions: Blini can be prepared a day or two ahead of time, refrigerated, and warmed to room temperature before serving.