Ingredients3 h 22 m servings 18 cals
- 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.
- 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.
Per Serving: 18 calories; 0.8 g fat; 2.1 g carbohydrates; 0.7 g protein; 8 mg cholesterol; 14 mg sodium. Full nutrition
ReviewsRead all reviews 6
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 thi...
"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 prett...
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 ...
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 buc...
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 buckwhe...