Buckwheat Blinis

Rating: 4.63 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is an old, Russian recipe. These small, yeast-raised, buckwheat pancakes are traditionally served with caviar (or even smoked salmon).

By damasio
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Ingredients

120
Original recipe yields 120 servings
The ingredient list now reflects the servings specified

Directions

  • Pour warm milk into a large bowl, then sprinkle yeast onto the milk, and allow to soften for 5 minutes. Stir in sugar and buckwheat flour; cover, and let rise for 1 hour.

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  • Stir in the eggs, sour cream, heavy cream, salt, and flour until a batter forms. Cover again, and let rise for 2 hours.

  • Heat a large skillet over medium heat. Spray with cooking spray, then pour in small amounts of batter to form 1 1/2-inch blinis. Cook until the blinis begin to set and dry, and the bubbles begin to burst, about 2 minutes. Flip over, and continue cooking until browned on the other side, about 1 minute.

Nutrition Facts

Per Serving:
17.6 calories; 0.7 g protein; 2.1 g carbohydrates; 8.1 mg cholesterol; 14.5 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Anyse Joslin
Rating: 5 stars
07/01/2008
Recipe works "as is"! Blinis have a vary prominent place in Russian history. The day before lent is called maslenitsa. On this day all of the village women would prepare giant stacks of very thin blini brushed with plenty of butter between each to keep them from sticking together. This being a feast day was accompanied by both sweet and salty foods for wrapping into each blini by hand (like a buffet table with all sorts of stuff to put in them yum yum! The various condiments included jams sour cream pickled fish salted preserved fish fish in oil (sardins) various meats aso prepared in numerous ways and plenty of kvas to drink. Read More
Helpful
(38)
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Anyse Joslin
Rating: 5 stars
07/01/2008
Recipe works "as is"! Blinis have a vary prominent place in Russian history. The day before lent is called maslenitsa. On this day all of the village women would prepare giant stacks of very thin blini brushed with plenty of butter between each to keep them from sticking together. This being a feast day was accompanied by both sweet and salty foods for wrapping into each blini by hand (like a buffet table with all sorts of stuff to put in them yum yum! The various condiments included jams sour cream pickled fish salted preserved fish fish in oil (sardins) various meats aso prepared in numerous ways and plenty of kvas to drink. Read More
Helpful
(38)
Anyse Joslin
Rating: 5 stars
07/01/2008
Recipe works "as is"! Blinis have a vary prominent place in Russian history. The day before lent is called maslenitsa. On this day all of the village women would prepare giant stacks of very thin blini brushed with plenty of butter between each to keep them from sticking together. This being a feast day was accompanied by both sweet and salty foods for wrapping into each blini by hand (like a buffet table with all sorts of stuff to put in them yum yum! The various condiments included jams sour cream pickled fish salted preserved fish fish in oil (sardins) various meats aso prepared in numerous ways and plenty of kvas to drink. Read More
Helpful
(38)
Jezebelina
Rating: 5 stars
11/04/2008
"Maslenitsa" is a week-long celebration where no meat is eaten but all sorts of blinis pancakes and the like with all sorts of vegetarian and dairy fillings. As for the recipe it's pretty authentic. Read More
Helpful
(14)
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tt2b123
Rating: 4 stars
03/12/2009
I ran out of time to make these so refrigerated the batter after the 2 hour rising time. I don't think the overnight refrigeration affected the quality. I am going to serve them as pancakes to my son but I had them with sour cream and smoked salmon. The buckwheat flavor is a bit odd if you taste them plain but with a topping they are so good! Read More
Helpful
(12)
Mlsteffy
Rating: 5 stars
05/05/2011
Perfect. Made them as an appetizer with creme fraiche and smoked salmon and they were heavenly. Everyone asked me for the recipe! I was inspired by Andrew Zimmern who went to Russian and had buckwheat blinis with caviar. Since my family doesn't like caviar we used smoked salmon instead. Yummy!!!!! Read More
Helpful
(5)
Rani Ness
Rating: 5 stars
03/13/2012
Yum! But oh so many pancakes! 120 small pancakes but still 120! No caviar here but we even enjoyed these with just a touch of butter which surprised my family (they are used to all buckwheat pancakes with caramelized apples and with those pancakes the apples are a must because the flavor of the pancake is quite strong and we are not accustomed to buckwheat on its own). With this recipe however the flavor of buckwheat is rather mild probably because of the white flour. My family still loved them with apples caramelized in butter and a touch of sugar but enjoyed them with smoked salmon as well. I'm sure that syrup would be good and since we had leftover batter I suggested that we could make up the leftover batter in the morning and serve them with syrup. Then my 16 yo son promptly said "No just butter thanks!" --- WHEN MY HUSBAND WAS GOING TO HAVE TO COOK THEM BECAUSE SCHEDULES CHANGED I ADDED MORE FLOUR since he was a bit put off by the thin nature of the batter. They still came out nicely. I wish I had simply added extra flour to SOME of the batter so I could have at least tried the Blinis according to the recipe. I'm sure they are really nice if made as per the recipe. I'm sure that the flavor would be no different..... OH WE FOUND THAT A LOWER TEMPERATURE WAS NOT AS LOVELY BUT PRODUCED A MORE TENDER CAKE....... depends on what you are looking for........ so just sayin'...... Read More
Helpful
(3)
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rueil2
Rating: 4 stars
06/12/2016
I thought the blinis tasted a little bland but maybe that's just how they taste. After all I am serving them with smoked salmon and caviar so bland might turn out well. I halved the recipe and ended up with 27 small/medium rounds about the size of a big lime (see photo with my average sized lime lol) I can't image getting 120 from the regular recipe unless they are the size of quarters. Read More
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