If you’ve never tried a Buckwheat Blini then you’re in for a real treat when you bite into this freshly-fried appetizer or side dish. Think pancakes but somehow softer and even better with the capacity for sweet and savory toppings alike. For our recipe we crown these small rounds with a dollop of homemade creme fraiche and trout roe or caviar. It’s a little luxurious while still having that cozy home feeling. Try it for breakfast, brunch, or alongside a light dinner.

What is a Buckwheat Blini?

A Buckwheat Blini is a small, thin and lighter pancake that traditionally uses buckwheat flour. This special ingredient gives these delicious bites a distinctive nutty and almost earthy flavor. Originating in Eastern European cuisine, mostly Russian, blini are often yeast-risen. This means the result is a lightly spongy texture. Buckwheat flour, despite its name, is actually gluten-free so even those with dietary restrictions can enjoy this dish. If you’re looking for a savory topping we recommend smoked salmon, caviar, and sour cream. But for a sweet effect you can use jams or honey too.

Buckwheat Blini Recipe

---

- Advertisement -

• Author: Csilla Thackray

Print Recipe

Description

This Russian pancake-like dish is even softer than regular pancakes with a delicious creme fraiche on top.

---

Ingredients

Scale 1x2x3x

• 2 tsp yeast
• 1 tsp sugar
• 2 cups warm milk
• 1 3/4 cups flour
• 1/4 cup buckwheat flour
• 1 tsp salt
• 4 egg yolks

For the creme fraiche:

• 1 cup heavy cream
• 1 tbsp buttermilk

Cook Mode Prevent your screen from going dark

---

Instructions

1. Activate yeast in warm milk. Whisk together dry ingredients and add into liquid ingredients. Let ferment lightly in a sealed container for at least an hour. Make sure the container you chose is double the amount of batter because it will expand in size. Whisk one more time before making.
2. To make, use a nonstick pan and pan spray. Spray the pan and warm over medium heat. Dollop one tablespoon of the batter into the pan – as many dollops as you can fit – and cook as though you are cooking a pancake.
3. When cooked on one side, flip and allow the other side to cook. Continue until you have used all of the batter.
4. Serve immediately with trout roe or caviar & creme fraiche.

For the creme fraiche:

1. In a clean, plastic container, mix heavy cream and buttermilk. Cover with a tight-fitting lid and set aside for at least 24 hours until set. Refrigerate immediately. Use within 7-10 days.

Recipes by Csilla Thackray
Styling by Keith Recker
Photography by Laura Petrilla

Subscribe to TABLE Magazine’s print edition.