📝 About This Recipe
Transport your brunch guests to the golden age of Saint Petersburg with these delicate, yeast-leavened buckwheat pancakes. These blini offer a sophisticated balance of earthy, nutty flour and tangy cultured cream, serving as the perfect velvety stage for the briny pop of premium caviar. It is a luxurious, celebratory dish that turns any morning into a grand occasion.
🥗 Ingredients
The Yeast Starter (Opara)
- 1 cup Warm Milk (between 105-115°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 tablespoon Granulated Sugar
- 1/2 cup All-Purpose Flour (sifted)
The Batter Base
- 1/2 cup Buckwheat Flour (for traditional nutty flavor)
- 1/2 cup All-Purpose Flour (additional to the starter)
- 2 large Egg Yolks (at room temperature)
- 3 tablespoons Unsalted Butter (melted and cooled)
- 1/2 teaspoon Fine Sea Salt
- 2 large Egg Whites (beaten to soft peaks)
For Serving and Garnish
- 2-4 ounces Caviar (Sturgeon, Osetra, or high-quality Salmon Roe)
- 1/2 cup Crème Fraîche (chilled)
- 1 bunch Fresh Chives (finely minced)
- 2 large Hard-Boiled Eggs (whites and yolks finely chopped separately)
- 2 tablespoons Clarified Butter (for greasing the pan)
👨🍳 Instructions
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1
In a medium glass bowl, whisk together the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy and bubbly.
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2
Whisk 1/2 cup of all-purpose flour into the yeast mixture until smooth. Cover with a warm, damp cloth and let it rise in a draft-free spot for 30-45 minutes.
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3
Once the starter has doubled in size and looks spongy, whisk in the egg yolks, melted butter, and salt until well combined.
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4
Slowly fold in the buckwheat flour and the remaining 1/2 cup of all-purpose flour. The batter should be thick but pourable; if too thick, add a tablespoon of warm milk.
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5
In a separate clean glass bowl, whip the egg whites until they form soft peaks. Gently fold the egg whites into the batter in two additions to maintain aeration.
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6
Let the final batter rest for another 15 minutes. This allows the buckwheat to hydrate and the yeast to provide a final lift.
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7
Heat a non-stick skillet or a traditional blini pan over medium heat. Lightly brush the surface with a thin layer of clarified butter.
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8
Drop small tablespoons of batter onto the skillet, ensuring they don't touch. You want them to be about 2 to 3 inches in diameter.
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9
Cook for 1-2 minutes until bubbles form on the surface and the edges look set and golden brown.
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10
Carefully flip the blini and cook for another 30-60 seconds on the other side. Transfer to a warm plate covered with a towel.
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11
Repeat with the remaining batter, greasing the pan lightly between batches.
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12
To assemble, place a warm blini on a serving platter. Top with a dollop of chilled crème fraîche.
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13
Place a small spoonful of caviar atop the cream. Use a mother-of-pearl spoon if possible to preserve the caviar's delicate flavor.
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14
Garnish with a sprinkle of minced chives and a pinch of the chopped hard-boiled egg for a classic presentation.
💡 Chef's Tips
Always use a mother-of-pearl or plastic spoon for caviar; metal spoons can impart a metallic taste to the delicate roe. If the batter feels too heavy, don't over-mix; the folded egg whites are the key to the 'cloud-like' texture. Ensure your yeast is fresh; if the starter doesn't bubble in the first 10 minutes, discard and start over. Keep the finished blini warm in a low oven (200°F) stacked between parchment paper to prevent them from drying out. You can substitute sour cream for crème fraîche, but the latter is preferred for its higher fat content and less aggressive tang.
🍽️ Serving Suggestions
Pair with a crisp, bone-dry Champagne or a very cold, premium Russian Vodka served neat. Serve alongside smoked salmon and sprigs of fresh dill for a complete brunch spread. Offer a side of iced red onion jam for those who enjoy a sweet and savory contrast. Arrange on a silver platter with a bed of crushed ice beneath the caviar tin for a stunning visual impact.