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lumpfish roe

Buckwheat Blinis

Traditional Russian buckwheat pancakes, perfect for topping with Caviar, roe, smoked salmon or other goodness.
Course Appetizer
Cuisine Russian
Prep Time 2 hours 15 minutes
Cook Time 30 minutes
Total Time 2 hours 45 minutes
Servings 8
Author Johan Johansen

Ingredients

  • 175 grams of regular baking flour
  • 60 grams of buckwheat flour
  • 1 teaspoon of salt
  • 4 teaspoons of dry yeast
  • 200 milliliters of whole milk
  • 2 eggs separated
  • 200 milliliters of creme fraiche 18% fat
  • 50 grams of butter melted (for cooking)

Instructions

  1. Sift regular flour into a large bowl
  2. Mix in buckwheat flour, salt and dry yeast
  3. Heat milk in a casserole over low heat until slightly warm, mix with creme fraiche and egg yolks.
  4. Whisk milk mixture into the flour and continue whisking till fairly smooth
  5. Cover bowl and allow to rest in the fridge for about an hour
  6. Whisk egg whites to the stiff peaks stage and gently fold them into the blinis batter
  7. Cover bowl back up and allow to rest in the fridge for another hour

Cooking:

  1. Expect to be able to cook about four blinis at a time.
  2. Heat a pan over medium heat, add four small dollops of melted butter to the pan, one per blini, followed by about 50 milliliters of dough on top of each dollop of butter.
  3. Cook blinis for about two minutes on one side, flip then cook another two minutes on the other side. Repeat till no batter is left.

Recipe Notes

If you're not a fan of dry yeast, you can substitute 50 grams of a cake yeast. In this case, the yeast should be dissolved in the warm milk before mixing with the other ingredients.