📝 About This Recipe
These elegant, silver-dollar-sized pancakes are a hallmark of Russian luxury, traditionally served during Maslenitsa to celebrate the sun. Made with a signature blend of buckwheat and wheat flour, they offer a nutty depth and airy texture that perfectly balances the briny, buttery pop of high-quality caviar. Finished with a dollop of chilled crème fraîche and a sprinkle of fresh chives, this dish is the ultimate sophisticated appetizer for your most prestigious celebrations.
🥗 Ingredients
For the Blini Batter
- 1/2 cup Buckwheat flour (sifted)
- 1/2 cup All-purpose flour (sifted)
- 1 teaspoon Active dry yeast
- 1 cup Whole milk (warmed to 110°F/45°C)
- 1 teaspoon Granulated sugar
- 1/2 teaspoon Kosher salt
- 2 pieces Large eggs (separated, at room temperature)
- 2 tablespoons Unsalted butter (melted and cooled slightly)
For Frying
- 2-3 tablespoons Unsalted butter (for greasing the pan)
For the Toppings and Garnish
- 50-100 grams High-quality Caviar (such as Osetra, Sevruga, or Beluga)
- 1/2 cup Crème fraîche (chilled)
- 2 tablespoons Fresh chives (very finely minced)
- 1 piece Hard-boiled egg (yolk and white separated and finely grated)
- 1 piece Lemon wedges (for serving)
👨🍳 Instructions
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1
In a small bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes until it becomes foamy and activated.
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2
In a large mixing bowl, whisk together the buckwheat flour, all-purpose flour, and salt until well combined.
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3
Create a well in the center of the dry ingredients. Pour in the yeast mixture, the two egg yolks, and the 2 tablespoons of melted butter. Whisk from the center outward until you have a smooth, thick batter.
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4
Cover the bowl with a clean kitchen towel and let the batter rest in a warm, draft-free spot for 45 to 60 minutes. The batter should double in size and look bubbly.
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5
In a separate, perfectly clean bowl, whisk the two egg whites until they form soft, glossy peaks. Do not over-beat them into stiff peaks.
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6
Gently fold the whisked egg whites into the rested batter using a rubber spatula. Use a light hand to maintain the aeration; this ensures the blinis are light and fluffy.
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7
Heat a large non-stick skillet or a traditional cast-iron griddle over medium heat. Lightly coat the surface with a small amount of butter.
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8
Drop the batter onto the skillet using a tablespoon, creating small rounds about 2 inches in diameter. Do not crowd the pan.
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9
Cook for about 1-2 minutes until small bubbles form on the surface and the edges look set and golden brown.
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10
Carefully flip the blinis with a small spatula and cook for another 1 minute on the other side until lightly browned. Transfer to a wire rack and cover with a towel to keep warm.
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11
To assemble, place a warm blini on a serving platter. Top with a small dollop (about half a teaspoon) of chilled crème fraîche.
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12
Using a non-metallic spoon (preferably mother-of-pearl), place a generous bead of caviar on top of the crème fraîche.
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13
Garnish with a tiny sprinkle of minced chives and, if desired, a pinch of the finely grated egg white and yolk for a traditional aesthetic.
💡 Chef's Tips
Always use a mother-of-pearl or plastic spoon for caviar; metal spoons can oxidize the eggs and impart a metallic taste. If the batter seems too thick after resting, you can thin it with a tablespoon of room-temperature milk before folding in the egg whites. For the cleanest presentation, use a small piping bag or a squeeze bottle to apply the crème fraîche in uniform dots. Ensure your skillet is not too hot; if the butter burns or smokes, the blinis will taste bitter and brown unevenly. If you cannot find crème fraîche, high-fat sour cream mixed with a touch of heavy cream is a suitable substitute.
🍽️ Serving Suggestions
Serve with ice-cold premium Russian or Polish vodka served in chilled shot glasses. A crisp, dry Champagne or a Blanc de Blancs sparkling wine provides the perfect acidic cut to the richness of the caviar. Arrange the blinis on a chilled silver platter or a slate board for a modern, elegant look. Offer a side of smoked salmon or trout roe for guests who prefer a variety of seafood toppings. Pair with a light cucumber and dill salad to refresh the palate between bites.