For the buckwheat blini:
- 1 cup buckwheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- Cooking oil for frying
For the toppings (choose your favorites)
- Sour cream
- Smoked salmon
- Caviar (optional)
- Chopped fresh herbs (dill, chives)
- Sliced cucumber
- Red onion slices
How to cook:
- In a mixing bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, and salt.
- In another bowl, whisk together the milk, egg, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until you have a smooth batter.
- Let the batter rest for about 15-20 minutes; this allows the flour to absorb the liquid and the batter to thicken.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking oil.
- 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.
- 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.
- Flip the blini over and cook for an additional 1-2 minutes on the other side, until they are lightly browned.
- Remove the blini from the skillet and keep them warm while you cook the remaining batter, adding more oil to the skillet as needed.
- To serve, top the buckwheat blini with a dollop of sour cream and your choice of toppings.
- Traditional toppings include smoked salmon, caviar, chopped herbs, cucumber slices, and red onion.