Buckwheat Blini with Sour Cream

Name: Buckwheat Blini with Sour Cream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 1 cup buckwheat flour; 1/2 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 2 tsp granulated sugar; 2 large eggs; 1 1/2 cups whole milk; 2 tbsp unsalted butter, melted; 2 tbsp unsalted butter (for cooking); 1/2 cup sour cream

Tender Russian-style buckwheat pancakes with a nutty, earthy flavor, served with cool sour cream. These bite-sized blini are perfect alongside smoked fish, jam, or simply on their own.

40 minEasyServes 4260 cal/serving

RussianBreakfastStovetopVegetarianHigh FiberLow CarbHalal-friendlyLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

Ingredients

1 cup buckwheat flour
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 tsp granulated sugar
2 large eggs
1 1/2 cups whole milk
2 tbsp unsalted butter, melted
2 tbsp unsalted butter (for cooking)
1/2 cup sour cream

Instructions

1

In a large bowl, whisk together 1 cup buckwheat flour, 1/2 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 2 tsp granulated sugar.
2

In a separate bowl, beat 2 large eggs, then stir in 1 1/2 cups whole milk and 2 tbsp melted unsalted butter.
3

Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are fine. Let the batter rest for 5 minutes.
4

Heat a large skillet or griddle over medium heat. Add a small knob of unsalted butter (for cooking) and swirl to coat.
5

Drop the batter by heaping tablespoons onto the skillet to form blini about 3 inches wide. Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook for 1 more minute until cooked through.
6

Transfer cooked blini to a plate and repeat with remaining batter, adding more unsalted butter (for cooking) as needed between batches.
7

Serve warm with 1/2 cup sour cream alongside.

Questions

Can I make Buckwheat Blini with Sour Cream dairy-free?

Yes. The dairy in this entry is 1 1/2 cups whole milk, 2 tbsp unsalted butter, melted, 2 tbsp unsalted butter (for cooking), 1/2 cup sour cream. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Buckwheat Blini with Sour Cream gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Buckwheat Blini with Sour Cream keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Buckwheat Blini with Sour Cream?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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