📝 About This Recipe
Tracing its roots back to ancient Slavic traditions, these delicate, yeast-leavened pancakes represent the sun in their golden hue and circular form. This recipe balances the earthy, nutty depth of buckwheat flour with the airy lightness of whipped egg whites, creating the perfect pillowy canvas for the brine of luxury. It is the quintessential marriage of humble grains and the world’s most decadent sea treasure.
🥗 Ingredients
The Yeast Starter
- 1 1/4 cups Whole milk (warmed to 110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 1 teaspoon Granulated sugar (to feed the yeast)
The Batter Base
- 1 cup All-purpose flour (sifted)
- 1/2 cup Buckwheat flour (for authentic nutty flavor)
- 3 tablespoons Unsalted butter (melted and cooled)
- 2 large Egg yolks (at room temperature)
- 1/2 teaspoon Kosher salt
- 2 large Egg whites (reserved for folding)
For Frying and Finishing
- 4 tablespoons Clarified butter (or Ghee for high-heat frying)
- 1/2 cup Crème fraîche (chilled)
- 2-4 ounces Osetra or Beluga Caviar (kept on ice until serving)
- 1 bunch Fresh chives (finely minced)
- 1 Hard-boiled egg (yolk and white separated and finely grated)
👨🍳 Instructions
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1
In a small bowl, combine the warm milk, sugar, and yeast. Whisk gently and let it sit for 5-10 minutes until a foamy 'bloom' appears on the surface.
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2
In a large mixing bowl, whisk together the all-purpose flour, buckwheat flour, and salt until well combined.
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3
Make a well in the center of the dry ingredients. Pour in the yeast mixture, the two egg yolks, and the melted butter.
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4
Whisk from the center outward until you have a smooth, thick batter. Cover the bowl with a warm, damp kitchen towel.
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5
Allow the batter to rise in a warm, draft-free spot for about 45-60 minutes, or until it has doubled in size and looks bubbly.
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6
In a separate clean glass or metal bowl, beat the egg whites until stiff peaks form, but ensure they aren't overly dry.
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7
Gently fold the whipped egg whites into the risen batter using a silicone spatula. Use a light hand to maintain the aeration.
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8
Heat a large non-stick skillet or cast-iron griddle over medium heat and brush lightly with clarified butter.
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9
Drop the batter onto the skillet by the tablespoonful to create small rounds about 2 inches in diameter. Do not overcrowd the pan.
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10
Cook for 1-2 minutes until bubbles form on the surface and the edges look set and golden brown.
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11
Flip carefully with a small offset spatula and cook for another 1 minute on the second side.
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12
Transfer the cooked blini to a wire rack covered with a clean towel to keep them warm and soft while you finish the batch.
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13
To assemble, place a dollop of chilled crème fraîche in the center of each warm blini.
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14
Top with a generous half-teaspoon of caviar, taking care not to crush the delicate pearls.
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15
Garnish with a sprinkle of minced chives and a pinch of the grated egg for a classic, elegant presentation.
💡 Chef's Tips
Always use a non-metallic spoon (like mother-of-pearl or plastic) to handle caviar, as metal can oxidize the eggs and ruin the flavor. If the batter seems too thick after rising, add a tablespoon of room-temperature milk to thin it slightly before folding in the egg whites. For perfectly uniform circles, use a squeeze bottle to dispense the batter onto the griddle. Don't skip the buckwheat flour; it provides the structural integrity and traditional flavor profile that distinguishes blini from standard pancakes. Keep the finished blini in a low oven (200°F) if serving a large group, but they are best served immediately after the final fold.
🍽️ Serving Suggestions
Serve alongside a glass of ice-cold, premium dry Vodka to cleanse the palate between bites. Pair with a crisp, bone-dry Champagne (Blanc de Blancs) for a sophisticated textural contrast. Arrange on a chilled silver platter or a slate board for a modern, high-end aesthetic. Offer a side of smoked salmon or trout roe as a more accessible alternative for larger gatherings. Include a small bowl of lemon wedges for those who prefer a touch of bright acidity.