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Classic Blini

Light and airy yeast-leavened pancakes made with buckwheat and wheat flour. Served warm as a tender savory breakfast or appetizer base.

75 minMediumServes 4240 cal/serving

RussianBreakfastStovetopVegetarianHalal-friendlyKosher-styleNut-FreeSoy-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-FreeLow-Sodium

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Ingredients

  • 2 tsp active dry yeast
  • 1.5 cups warm milk
  • 1 tsp granulated sugar
  • 1/2 cup buckwheat flour
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp fine salt

Instructions

  1. 1

    Whisk 1.5 cups warm milk, 1 tsp granulated sugar, and 2 tsp active dry yeast in a bowl; let rest for 10 minutes until foamy.

  2. 2

    Stir in 1/2 cup buckwheat flour and 1 cup all-purpose flour, cover, and let rise in a warm spot for 45 minutes.

  3. 3

    Whisk in 2 beaten eggs, 2 tbsp melted unsalted butter, and 1/2 tsp fine salt until smooth.

  4. 4

    Heat a greased skillet over medium heat, pour small rounds of batter, and cook for 2 minutes per side until golden.

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Questions

How long does Classic Blini take?

As written, 75 minutes: 60 of prep and 15 of cooking. The longest single stretch is the hands-off wait in step 2, 45 minutes.

What if the yeast does not foam in Classic Blini?

Step 1 reads: "Whisk 1.5 cups warm milk, 1 tsp granulated sugar, and 2 tsp active dry yeast in a bowl; let rest for 10 minutes until foamy." Then it is dead or the liquid was too hot. Step 1 is the test: no foam after ten minutes means start again with fresh yeast and liquid that feels barely warm, about 105 F.

Is there a substitute for yeast in Classic Blini?

The entry for Classic Blini calls for 2 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Can I make Classic Blini dairy-free?

Yes. The dairy in Classic Blini is 1.5 cups warm milk, 2 tbsp unsalted butter, melted. 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 richness shifts slightly, but the method does not change.

Can I make Classic Blini gluten-free?

Yes. The gluten in Classic Blini is 1 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.

Does Classic Blini contain eggs?

Yes: 2 eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Which part of Classic Blini can be done ahead?

Everything up to step 2. Step 2 is a built-in pause of 45 minutes: "Stir in 1/2 cup buckwheat flour and 1 cup all-purpose flour, cover, and let rise in a warm spot for 45 minutes." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

Serve it with

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