Buckwheat Blini
- 20m Prep Time
- 20m Cook Time
- 1h Ready In
These yeast-raised buckwheat pancakes are light and savory, perfect with butter and jam or smoked fish and sour cream. They can be made as small blini for canapés or larger crêpe-like versions.
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- ¾ cup (175g) milk
- 3 tablespoons (45g) butter
- 1 teaspoon active dry yeast
- ½ cup (65g) all-purpose flour
- ½ cup (60g) buckwheat flour
- 1 tablespoon (10g) sugar
- ½ teaspoon salt
- 2 large eggs
- ¼ cup (60g) milk
Let's Cook
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Step 1.
Combine in a small saucepan: ¾ cup (175g) milk; 3 tablespoons (45g) butter
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Step 2.
Heat until the butter is melted. Let cool to between 105° and 115°F. Stir in: 1 teaspoon active dry yeast
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Step 3.
Let stand 5 minutes, then stir until the yeast is completely dissolved. Whisk together in a large bowl: ½ cup (65g) all-purpose flour; ½ cup (60g) buckwheat flour; 1 tablespoon (10g) sugar; ½ teaspoon salt
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Step 4.
Whisk the milk mixture into the flour mixture until well combined. Cover tightly with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
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Step 5.
Make the blini immediately or stir the batter down and refrigerate, covered, for up to 8 hours. If the batter has been refrigerated, let stand at room temperature for 20 minutes before proceeding.
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Step 6.
Stir to deflate the batter, then whisk in: 2 large eggs
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Step 7.
Let the batter stand 5 minutes. To cook, follow the instructions in Pancakes or Griddle Cakes, using a heaping tablespoon of batter for each blini. If the batter becomes puffy, gently stir it down before making more cakes. To make larger, crêpe-like blini, whisk an additional: ¼ cup (60g) milk
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Step 8.
into the batter. Use ⅓ cup batter per pancake and tilt the skillet to allow the batter to spread into an 8- to 9-inch round. Cook, turning once, until browned on both sides.