Russian Buckwheat Blini Pancakes Recipe – Russian Special
Indulge in authentic Russian buckwheat blini, made with a yeasted batter that lends a light, airy texture and a distinctive nutty flavor from buckwheat flour. These mini savory pancakes are perfect as an elegant appetizer, especially when topped with crème fraîche, smoked salmon, or caviar for a refined bite.
- Prep Time30 min
- Cook Time30 min
- Total Time1 hr
Russian Buckwheat Blini Pancakes Ingredients :
- 150 g buckwheat flour
- 50 g plain flour
- ¼ tsp baking soda
- ½ tsp salt
- 180 ml milk
- 1 whole egg
- 2 tbsp butter
- 400 g smoked salmon
- 400 g sour cream
- 2 gherkins, finely chopped into tiny cubes
- 2 red radishes, finely chopped into tiny cubes
- 1 bunch fresh dill, roughly chopped
How To Make Russian Buckwheat Blini Pancakes
Sift the buckwheat flour and plain flour into a large bowl to ensure there are no lumps. Add the baking soda and salt, then whisk to combine. Create a well in the center of the flour mixture and add the egg and milk. Whisk thoroughly until smooth. Let the batter rest in the refrigerator for 30 minutes.
While the batter is resting, prepare the toppings: combine finely chopped gherkins and red radishes to create a ‘caviar’. Chop the fresh dill, slice the smoked salmon, and transfer the sour cream to a serving bowl.
After the batter has rested, melt the butter and keep it nearby. Heat a medium-sized, flat, non-stick frying pan. Add enough melted butter to coat the pan. Ladle a tablespoon of batter into the pan.
Cook until bubbles appear on the surface and the edges start to firm and brown. Use a spatula to flip the pancake and cook for another 30 seconds or until golden brown. Transfer to a warm plate. Repeat with the remaining batter, cooking 3-4 pancakes at once if desired to expedite the process.
To serve, arrange the pancakes with dishes of smoked salmon, sour cream, fresh dill, and the gherkin and radish ‘caviar’ on a table or buffet. Guests can help themselves for a casual brunch, or garnish each pancake individually for more formal entertaining.
Recipe Notes:
Batter Resting: Let the batter rise until bubbly to ensure light and airy blini.
Egg Whites Folding: Gently fold beaten egg whites into the batter for a fluffier texture.
Cooking Temperature: Use medium heat and a lightly buttered skillet; flip when bubbles form on the surface.
Serving Ideas: Serve warm with crème fraîche, dill, smoked salmon, or caviar for authentic flavor.
