A simple blini recipe made with buckwheat flour. Enjoy with sour cream, caviar, smoked salmon, or sautéed mushrooms.
These blinis have a subtle nutty flavor and their small size makes them ideal for serving as hors d'oeuvres at fancy gatherings or as a delightful addition to a brunch spread.
Also, each bite is a burst of indulgence that elevates the overall dining experience for your guests.
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Blini Ingredients
- Milk and cream cheese: For richness.
- Egg: As the binding agent.
- All-purpose and buckwheat flour: The combination of the two makes these blinis fluffy.
- Baking powder and baking soda: Leavening agents.
- Salt and sugar: For flavor.
See the recipe card for quantities.
How to Make Blinis
Preparing blinis is similar to preparing pancakes.
Make the blini Batter
- Add the room-temperature cream cheese and egg to a mixing bowl. Whisk until creamy and free of clumps. Combine the milk with the creamy egg mixture.
- Add the dry ingredients to the creamy mixture: all-purpose flour, buckwheat flour, sugar, salt, baking soda, and baking powder. Mix until a smooth batter forms.
- Let the batter rest on the countertop for 30 minutes.
Cook the Blini
- Heat a skillet over medium heat and lightly grease with butter or oil.
- Pour a small amount of the batter using the 1 tablespoon spoon to make the perfect blini size.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- After your first batch of blinis, lower the heat, and continue the process until all batter is used.
Tip
- Make sure to let the batter rest for at least 30 minutes before cooking. This will allow the gluten to relax and result in lighter, fluffier blinis.
- Use a non-stick pan or griddle and lightly grease it with butter for a golden and crispy exterior.
- To achieve a consistent golden color without crispy edges, you can wipe the pan with a paper towel to evenly spread the grease and remove any excess.
How to store Blini
Store cooled blinis in an airtight container or resealable bag.
Also, if you plan on storing them for longer periods, it is best to freeze them. Place parchment paper between each blini to prevent sticking and then store them in a freezer-safe container or bag.
Frequently Asked Questions
A blini is a traditional Russian pancake that is typically made with buckwheat flour that's often served with savory toppings such as caviar or smoked salmon, whereas pancakes are commonly enjoyed with sweet toppings like syrup or fruit.
Blinis are traditionally served hot. They are typically enjoyed straight from the pan, as their warm and fluffy texture is highly appreciated. However, some variations of blinis can also be served at room temperature or chilled, depending on personal preference and the accompanying toppings.
More Crave-Worthy Recipes to Serve at Your Dinner Party
- Steak Salad with Pickled Fennel and Parmesan
- Brussel Sprout Salad with Sweet Orange Dill Dressing
- Strawberry Coconut Pink Drink Refresher
Buckwheat Blini Recipe
Ingredients
- ¼ cup cream cheese, at room temperature
- 1 large egg
- 1 ½ cups whole milk
- 1 cup all-purpose flour
- ½ cup buckwheat flour
- 1 tablespoon sugar
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
Instructions
BLINI BATTER
- Add the room-temperature cream cheese and egg to a mixing bowl. Whisk until creamy and free of lumps. Combine the milk with the creamy egg mixture.
- Add the dry ingredients to the creamy mixture: all-purpose flour, buckwheat flour, sugar, salt, baking soda, and baking powder.
- Mix the ingredients until they form a smooth batter. Rest the batter on the countertop for 30 minutes.
COOK THE BLINI
- Place a non-stick skillet over medium heat and lightly grease with butter or oil.
- After heating, use a tablespoon (measuring spoon) to pour a small amount of batter to achieve a consistently perfect blini size.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- After your first batch of blinis, lower the heat and continue the process until all batter is used.
SERVE
- Serve blinis with a dollop of sour cream and a sprinkle of fresh dill for a delicious and traditional Russian touch. (Additionally, you can also add cream cheese along with smoked salmon, or caviar on top to elevate the flavors and make it a luxurious appetizer. )
Notes
- Make sure to let the batter rest for at least 30 minutes before cooking. This will allow the gluten to relax and result in lighter, fluffier blinis.
- When it comes to cooking the blinis, it is recommended that you use a non-stick pan or griddle and lightly grease it with butter for a golden and crispy exterior.
- To achieve a consistent golden color without crispy edges, you can wipe the pan with a paper towel to evenly spread the grease and remove any excess.
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