📝 About This Recipe
These authentic buckwheat blini are a testament to the rich culinary heritage of Eastern Europe, offering a sophisticated nuttiness and a light, airy texture that modern pancakes simply cannot match. Traditionally prepared during Maslenitsa to celebrate the return of the sun, these golden discs feature a complex flavor profile derived from a slow-fermented yeast sponge. Whether topped with luxurious sturgeon caviar or simple melted butter, they represent the ultimate marriage of rustic grains and aristocratic elegance.
🥗 Ingredients
The Yeast Sponge (Opara)
- 1 1/2 cups Warm Milk (between 105°F and 115°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard envelope)
- 1 tablespoon Granulated Sugar (to feed the yeast)
- 1 cup All-Purpose Flour (sifted)
The Final Batter
- 1 cup Buckwheat Flour (dark or light variety depending on preference)
- 3 large Egg Yolks (at room temperature)
- 4 tablespoons Unsalted Butter (melted and cooled)
- 1/2 teaspoon Kosher Salt
- 3 large Egg Whites (reserved from the yolks)
- 1/2 cup Heavy Cream (optional, for extra richness)
For Frying and Serving
- 4 tablespoons Clarified Butter (Ghee) (for greasing the pan)
- 1 cup Crème Fraîche (or high-quality sour cream)
- 8 ounces Smoked Salmon (thinly sliced)
- 1 bunch Fresh Dill (for garnish)
- 2-4 ounces Caviar or Salmon Roe (for a luxurious finish)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the warm milk, yeast, and sugar. Let it sit for 5-10 minutes until the mixture becomes foamy and fragrant.
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2
Whisk in 1 cup of all-purpose flour until smooth. Cover the bowl with a warm, damp cloth and let the sponge rise in a draft-free spot for about 45 minutes, or until doubled in size and bubbly.
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3
Once the sponge has risen, stir in the buckwheat flour, melted butter, salt, and egg yolks. The batter will be thick and earthy in color.
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4
Gradually whisk in the heavy cream (if using) to thin the batter slightly. Cover again and let the batter rest for another 20 minutes to allow the buckwheat to hydrate.
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5
In a separate clean, dry bowl, beat the egg whites until stiff peaks form. They should be glossy and hold their shape when the whisk is lifted.
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6
Gently fold one-third of the egg whites into the buckwheat batter to lighten it, then carefully fold in the remaining whites until no white streaks remain. Do not over-mix, or you will lose the aeration.
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7
Heat a heavy-bottomed cast-iron skillet or non-stick blini pan over medium heat. Lightly brush the surface with clarified butter.
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8
Drop small tablespoons of batter onto the skillet, leaving space between them. For traditional appetizer-sized blini, aim for 2-3 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 dry. The bottom should be a deep golden brown.
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10
Flip carefully with a small spatula and cook for another 1 minute on the second side.
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11
Transfer the cooked blini to a warm plate and cover with a clean towel to keep them soft. Repeat with the remaining batter, brushing the pan with butter between batches.
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12
Serve warm, stacked high, accompanied by bowls of crème fraîche, smoked fish, and caviar.
💡 Chef's Tips
Use a mix of buckwheat and all-purpose flour; 100% buckwheat can be too dense and fragile for beginners. Avoid over-folding the egg whites, as the trapped air is what gives these pancakes their signature 'honeycomb' internal structure. Clarified butter is superior to regular butter for frying because it has a higher smoke point and won't burn during long batches. If the batter becomes too thick while sitting, whisk in a tablespoon of warm milk to loosen it back to a pourable consistency. For the best flavor, ensure your buckwheat flour is fresh, as it contains natural oils that can turn bitter if stored too long.
🍽️ Serving Suggestions
Pair with a chilled, dry sparkling wine or a crisp, ice-cold shot of premium vodka to cut through the richness. Top with a dollop of crème fraîche, a slice of smoked sturgeon, and a sprig of fresh dill. For a sweet variation, serve with warmed honey, melted butter, and a side of tart lingonberry jam. Arrange on a large wooden board with hard-boiled egg crumbles, minced red onion, and capers for a DIY appetizer station. Serve alongside a hot pot of Russian Caravan tea for a traditional afternoon snack.