Siberian Kiwi Bali

Buckwheat blini (Russian-style pancakes)



For the buckwheat blini:

  1. 1 cup buckwheat flour
  2. 1/2 cup all-purpose flour
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon salt
  5. 1 cup milk
  6. 1 large egg
  7. 2 tablespoons melted butter
  8. Cooking oil for frying

For the toppings (choose your favorites)

  1. Sour cream
  2. Smoked salmon
  3. Caviar (optional)
  4. Chopped fresh herbs (dill, chives)
  5. Sliced cucumber
  6. Red onion slices


How to cook:

    1. In a mixing bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, and salt.
    2. In another bowl, whisk together the milk, egg, and melted butter until well combined.
    3. Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter. 
    4. Let the batter rest for about 15-20 minutes; this allows the flour to absorb the liquid and the batter to thicken.
    5. Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking oil.
    6. Pour a small amount of batter onto the skillet to form a small, round blini (about 2 inches in diameter). You can use the back of a spoon to spread the batter into a circle if needed.
    7. Cook the blini for about 2 minutes on one side, or until you see bubbles forming on the surface and the edges start to lift.
    8. Flip the blini over and cook for an additional 1-2 minutes on the other side, until they are lightly browned.
    9. Remove the blini from the skillet and keep them warm while you cook the remaining batter, adding more oil to the skillet as needed.
    10. To serve, top the buckwheat blini with a dollop of sour cream and your choice of toppings. 
    11. Traditional toppings include smoked salmon, caviar, chopped herbs, cucumber slices, and red onion.
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