Buckwheat Blini with 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.
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
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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.
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2
In a separate bowl, beat 2 large eggs, then stir in 1 1/2 cups whole milk and 2 tbsp melted unsalted butter.
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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.
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4
Heat a large skillet or griddle over medium heat. Add a small knob of unsalted butter (for cooking) and swirl to coat.
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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.
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6
Transfer cooked blini to a plate and repeat with remaining batter, adding more unsalted butter (for cooking) as needed between batches.
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7
Serve warm with 1/2 cup sour cream alongside.