For a richer flavor, use whole milk and European-style butter for cooking. The batter can be made a day ahead and stored in the refrigerator. Let it come to room temperature before cooking. Serve the blinis warm with your choice of toppings, such as caviar, smoked salmon, crème fraîche, or dill.
Buckwheat Blinis
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PREP TIME10 mins
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COOK TIME12 mins
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TOTAL TIME3 hrs 22 mins
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SERVING120 People
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VIEWS27
Delight in these classic Russian buckwheat pancakes, a symphony of nutty and tangy flavors. These petite, yeasted blinis provide the perfect canvas for luxurious toppings like caviar or smoked salmon, transforming any occasion into a special culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate2 g
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Cholesterol8 mg
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Fiber0 g
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Protein1 g
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Saturated Fat0 g
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Sodium15 mg
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Sugar0 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 hrs 5 mins
In a large bowl, gently warm the milk and sprinkle the yeast over the surface. Allow to soften for 5 minutes. Stir in the sugar and buckwheat flour. Cover the bowl and let it rise in a warm place for 1 hour.
02
Step
2 hrs 5 mins
After the first rise, stir in the beaten eggs, sour cream, heavy cream, salt, and all-purpose flour until a smooth batter forms. Cover the bowl again and let it rise for 2 hours.
03
Step
3 mins
Heat a large, lightly oiled skillet or griddle over medium heat. Spoon small amounts of batter onto the hot surface to form 1 1/2-inch blinis. Cook until bubbles begin to form and burst on the surface and the bottoms are golden brown, about 2 minutes. Flip the blinis and cook for another 1 minute, until browned on the other side.
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Maximo Mayert
Jun 9, 2025The recipe was easy to follow, and the blinis turned out perfectly. I will definitely be making these again.
Mario Miller
May 8, 2025These blinis are absolutely delicious! The buckwheat flour gives them such a unique and nutty flavor.
Evie Kuhlman
Apr 9, 2025I made these for a brunch party and they were a huge hit. Everyone loved them with the smoked salmon and crème fraîche.