- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 120 g
- 120 g
- 400 ml
- 7 g
- 1 tsp
- 1 tsp
- 60 g
- 200 g
- 150 g
- 10 g
Process
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Warm the whole milk to lukewarm (about 38°C) in a small saucepan over low heat, then pour 100 ml of it into a small bowl. Stir in the active dry yeast and granulated sugar and leave for 8–10 minutes until foamy.
In a large bowl, whisk the buckwheat flour, all-purpose flour and fine salt together. Make a well in the centre and pour in the yeast mixture and the remaining warm milk. Whisk to a smooth, thick batter.
Cover the bowl with a clean cloth and leave in a warm place for 60–90 minutes, until the batter is bubbly and has roughly doubled in volume.
Separate the eggs, putting the whites in a clean bowl and the yolks in a small dish. Whisk the yolks with 30 g of the melted unsalted butter, then fold this into the risen batter.
Beat the egg whites with a hand mixer to soft peaks, then fold them into the batter in three additions using a large metal spoon. Keep the folding light so you do not knock out the air.
Melt the remaining 30 g unsalted butter in a small pan and keep it warm. Heat a heavy non-stick or cast-iron frying pan over medium heat and brush it lightly with the melted butter.
Drop tablespoonfuls of batter into the pan, leaving 3 cm between each blin. Cook for 1–2 minutes until bubbles appear on the surface and the edges look set and lacy.
Flip the blini with a thin spatula and cook for 45–60 seconds more, until golden underneath. Transfer to a plate and keep warm under a cloth while you cook the rest, brushing the pan with butter between batches.
Serve the warm blini topped with sour cream, smoked salmon and a scatter of chopped fresh dill.
Kitchen notes
Kitchen notes
- The most common mistake is using cold milk or cold eggs, which slows the yeast and gives a flat, dense blini. Everything should be at room temperature before you start.
- Do not overmix after the egg whites go in. Fold just until no white streaks remain; a few small lumps are fine and keep the blini tender.
- The pan is ready when a drop of batter sets at the edges within 10 seconds. If the blini brown too fast, lower the heat rather than adding more butter, which burns.
- Cook the blini just before serving. They lose their crisp lacy edge quickly, so keep them warm in a single layer under a cloth, never stacked and covered tightly.
Substitutions
- whole milk→oat milk or almond milk for a dairy-free version
- unsalted butter→neutral oil or dairy-free margarine
- smoked salmon→sliced smoked trout or thin slices of roast beef
- sour cream→thick plain yogurt or crème fraîche
Storage & reheating
Store cooled blini in an airtight container in the fridge for up to 3 days, separating layers with baking paper. To freeze, wrap in portions and freeze for up to 2 months; thaw overnight in the fridge. Reheat in a single layer on a baking tray at 160°C for 6-8 minutes, or in a dry frying pan over medium heat for 1 minute per side, until hot and pliable. Keep the sour cream, smoked salmon and dill separate and add them only after reheating.
FAQ
The questions we get asked most
Why did my buckwheat blini turn out flat and dense?
Flat blini usually mean the yeast was killed by milk that was too hot, or the batter was left to rise in a cold spot. The milk should feel barely warm on your wrist, around 38°C, and the batter needs a draughty-free place at roughly 24°C. Also check that your yeast is in date and foams within 10 minutes of mixing with the sugar.
Can I make the blini batter ahead of time?
Yes, you can mix the batter through step 3, cover it and leave it in the fridge for up to 12 hours. Bring it back to room temperature for 30 minutes, then fold in the yolks, melted butter and beaten egg whites just before cooking. The long cold rise actually deepens the buckwheat flavour.
How do I know when the blini are ready to flip?
Look for a matte, set surface covered in small bubbles and edges that look dry and lacy, which takes about 1 to 2 minutes over medium heat. If you lift a corner with a thin spatula and it releases cleanly and is golden, it is ready. If the batter still looks wet and glossy, give it another 20-30 seconds.
Can I use 100 percent buckwheat flour instead of the blend?
You can, but the blini will be heavier and more crumbly because buckwheat has no gluten. For a lighter, more flexible blin, keep at least half all-purpose flour, or replace it with a gluten-free blend if you need the recipe to be gluten-free. Add an extra tablespoon of milk if a pure buckwheat batter looks too thick.
What can I serve with buckwheat blini if I do not have caviar?
Sour cream with smoked salmon and dill is the classic everyday topping, and cream cheese with chives works just as well. For a vegetarian version, top with sour cream, sliced radishes and a little lemon zest, or with mushroom duxelles. Keep the toppings cold and add them only when the blini are warm, not hot.
Can I freeze cooked buckwheat blini?
Yes, freeze them in stacks of six with baking paper between each blin, wrapped tightly, for up to 2 months. Thaw overnight in the fridge, then reheat at 160°C for 6-8 minutes or in a dry pan for a minute per side. They will be slightly softer than fresh but still taste good.
Why did my blini stick to the pan?
The pan was not hot enough, or the butter was not spread evenly before the batter went in. Heat the pan over medium heat for 2-3 minutes, brush with melted butter and wait until it sizzles gently before dropping the batter. A non-stick or well-seasoned cast-iron pan makes the biggest difference.
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