Milk/Cream

Buckwheat Blini

June  5, 2017
4
6 Ratings
Photo by Julia Gartland
  • Makes 8-10 servings as an appetizer
Author Notes

These blini can be made in any size, depending on your intended use. Little, bite size blini (like the ones in this photo), are great for party snacks. Medium, saucer-sized blini can make a greated plated appetizer, and full pancake size blini can be served as an entrée. —Erin Jeanne McDowell

Ingredients
  • 1 1/4 cups whole milk
  • 1 cup all purpose flour
  • 1/2 cup buckwheat flour
  • 3/4 teaspoon instant active dry yeast
  • 1 teaspoon salt
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted and cooled slightly
In This Recipe
Directions
  1. In a small pot, warm the milk over low heat until just warm to the touch, 2-3 minutes.
  2. In a medium bowl, whisk the flours, yeast, and salt together to combine. In another medium bowl, mix the milk, eggs, and melted butter to combine.
  3. Add the milk mixture to the flour mixture and whisk well to combine. Whisk until there are no visible lumps.
  4. Cover the bowl with plastic wrap and let rest at room temperature for 1 – 1 1/2 hours.
  5. To cook the blinis, heat a medium skillet over medium heat. Spray with nonstick spray.
  6. Working in batches, make the blini. To make bite sized blini, scoop circles of batter (about 1 heaping tablespoon each) into the pan and cook until golden brown on each side, 1-2 minutes per side. To make saucer sized blini, scoop circles of batter (about 1/3 heaping cup each) into the pan and cook until golden brown on each side, 2-3 minutes per side. To make entrée sized blini, scoop circles of batter (about 2/3 heaping cup each) into the pan and cook until golden brown on each side, 3-5 minutes per side.
  7. Transfer the finished blini to a cooling rack to cool. You can cool the blini completely, or just slightly, depending on your preference.
  8. The blini are ready to serve immediately, or they can be frozen for up to 1 month. Arrange the blini in a single layer on a piece of parchment paper, wrapped tightly in plastic wrap - store in a plastic zip-top bag for up to 1 month. Re-warm the frozen blini in a 300°F on a rack on a baking sheet for 7-9 minutes until lightly re-crisped.

See what other Food52ers are saying.

  • SalmaSiddiqui
    SalmaSiddiqui
  • Geegee
    Geegee
  • Marlene Lipson
    Marlene Lipson
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, came out on November 10th, 2020, and my pie merch collaboration with Food52 is out now too: https://food52.com/shop/merchants/manifest-food52/food52-x-erin-mcdowell

3 Reviews

SalmaSiddiqui January 21, 2023
Love these blinis! Topping them with a dollop of sour cream and some capers with black pepper is delicious
 
Geegee December 21, 2022
Hi, I’d like to make these for Christmas Day, my question regards using fresh yeast, how much of it? and how much liquid to let it rise in?
 
Marlene L. January 9, 2022
This recipe definitely works for me! I keep it on my Pinterest board and make it every New Year. I used to make dollar sized but this year I made “saucer sized” and I think they will be my new standard