Buckwheat Blinis

Buckwheat Blinis
Cook Time
42 min
15 servings

Originating from Russia, these pancakes were originally topped with caviar and sour cream, but you can top these however you please!



Buckwheat Blinis

Tbsp active dry yeast
Tbsp granulated sugar
egg, yolk
2 ½
cup milk
cup all purpose flour
1 ½
cup buckwheat flour
tsp salt
cup unsalted butter, melted


sour cream
smoked salmon
salt cured fish
melted butter


Step 1

Dissolve 1 teaspoon (5 mL) of the sugar into 1/2 cup (125 mL) warm water.

Step 2

Sprinkle yeast over water; let stand for 10 minutes or until frothy.

Step 3

In separate bowl and using electric mixer, beat egg and egg yolk, 1 1/2 cups (375 mL) of the milk and remaining sugar together.

Step 4

Add flours and salt and beat for 1 minute or until very smooth.

Step 5

Pour in yeast mixture; beat for about 1 minute or until smooth.

Step 6

Beat in 1/4 cup (50 mL) of the butter.

Step 7

Cover with plastic wrap and tea towel; let rise in warm draft-free place for 1 hour or until doubled in bulk.

Step 8

In heavy saucepan, heat milk over medium heat until bubbles appear around edge.

Step 9

Pour milk into batter in thin steady stream, stirring with wooden spoon.

Step 10

Cover and let rise for 40 minutes.

Step 11

Heat nonstick crêpe pan or small nonstick skillet over medium heat; brush lightly with some of the remaining butter.

Step 12

Using about 2 tablespoons (25 mL) of batter per blini and without over stirring the mixture, pour batter into pan, making three small blini.

Step 13

Cook until bubbles form on the top and the underside is brown, about 1 minute.

Step 14

Flip and cook until golden, about 30 seconds.

Step 15

Repeat with remaining batter, brushing pan lightly with melted butter as needed.

Step 16

Serve with toppings.

Step 17

Yield: 50 blinis

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