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Russian Buckwheat Blini Recipe

Russian Buckwheat Blini
How to make Russian Buckwheat Blini

Nothing like kick starting the day with a delicious breakfast treat. This traditional Russian dish is made using buckwheat. You can top it with cream and smoked salmon and finish with dill or microgreens.

  • Total Cook Time4 hrs 15 mins
  • Prep Time 15 mins
  • Cook Time4 hrs
  • Recipe Servings4
  • Medium

Ingredients of Russian Buckwheat Blini

  • 1/2 Cup Buckwheat flour
  • 1/2 cup Wheat flour
  • 1 1/2 tsp Active dry yeast
  • 1 1/2 cups Milk
  • 1 tsp Sugar
  • A pinch of Salt
  • 2 tbsp Butter (plus extra for greasing), melted
  • 2 Eggs (separated)
  • 250 gram Smoked salmon
  • 1 cup Creme fraiche or sour cream
  • Few sprigs Dill leaves

How to Make Russian Buckwheat Blini

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Warm the milk and place it in a bowl. Add sugar and yeast, and let it sit for 5 minutes.
In the meantime, sift together the flours and salt in a mixing bowl.
Once you see the milk froth up with air bubbles, add it to the flour mixture and mix well. You will have a thick batter. Add in the melted butter, cover the bowl with a cling-film and let it rest at room temperature for 2-3 hours. You can also keep it in the refrigerator overnight and let it rest at room temperature in the morning for about 1 hour before cooking it.
At this point, the batter should be double in size. Stir it a little.
Separate the eggs; beat the yolks and mix it into the above batter. Beat the egg whites in a separate bowl until stiff, then gently fold into the batter.
Heat a non-stick pan, and grease the surface with a little batter. Take a ladle of the batter and place it at the center of the pan, and in circular motion, spread it out to form a mini pancake of 3-4 inch diameter.
Let it cook on one side for 2-3 minutes until golden brown, then flip to the other side and cook for 1 minute before sliding it onto a plate. Repeat the process with the remaining batter.
Serve immediately with a dollop of creme fraiche or sour cream, smoked salmon and a dill sprig.
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