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Russian

Blini

Traditional Russian blini are thin, tender yeast-raised pancakes with a faint tang and delicate lacy edges. Serve them warm, brushed with butter, with smetana and a spoonful of salmon roe.

Blini — Russian — ChefSnap
1 hr 40 minsPrep
25 minsCook
2Serves
MediumDifficulty
560 kcal per serving18g protein 55g carbs 30g fat
Watch it made — BliniWatch it madeAllasYummyFood · 2:54

Ingredients

Method

  1. In a warm bowl, stir together the lukewarm milk, yeast, sugar, and 2 tablespoons of the all-purpose flour, then let stand for 10 minutes until foamy.
  2. Whisk in the remaining all-purpose flour, buckwheat flour, egg yolk, salt, and 2 tablespoons melted butter until smooth.
  3. Cover the batter with a towel and let it rise in a warm place for 1 hour, until bubbly and slightly increased in volume.
  4. Whisk the egg white to soft peaks, then gently fold it into the risen batter without knocking out too much air.
  5. Let the batter rest for 15 minutes; it should be pourable like light cream, so loosen with 1 to 2 tablespoons warm milk if needed.
  6. Heat a small cast-iron or heavy skillet over medium heat and lightly grease it with clarified butter or oil.
  7. Pour in a thin layer of batter, tilting the pan quickly so it spreads into a round blin.
  8. Cook for 1 to 2 minutes until the surface is set and dotted with small holes, then flip and cook the other side for about 30 seconds.
  9. Transfer to a warm plate, brush lightly with melted butter, and repeat with the remaining batter, stacking the blini as they are cooked.
  10. Serve the blini warm with smetana and salmon roe.

Common questions

Can I substitute the buckwheat flour if I don't have any?

Yes. Use all all-purpose flour for a milder blini, or replace up to half the buckwheat with whole wheat flour for a similar earthy note. The texture will be a little less nutty and slightly softer.

How long do blini take from start to finish?

Plan on about 2 hours total. The batter needs 1 hour to rise, then 15 minutes to rest after folding in the egg white. Cooking each blini takes only 1 to 2 minutes per side.

Why are my blini dense or rubbery?

Usually the batter was overmixed after adding the whipped egg white, the yeast didn’t foam, or the pan was too hot. Fold gently, make sure the milk is just lukewarm, and cook over medium heat for a tender result.

How should I store leftover blini?

Cool them completely, then stack with parchment between layers and refrigerate up to 3 days. For longer storage, freeze airtight up to 2 months. Rewarm briefly in a low oven or dry skillet until pliable.

What’s the best way to serve blini with salmon roe?

Serve warm blini with a small dab of sour cream or smetana, then top with salmon roe just before eating. Add a little melted butter on the blini first if you want a richer, more traditional finish.