Blini with Red Caviar Classic

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These tender, golden buckwheat-wheat pancakes are the classic Russian vehicle for glossy red salmon caviar. Served warm with cold caviar, a dab of sour cream, and a sprinkle of fresh herbs, they make a luxurious appetizer perfect for holidays and celebrations.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 16 gFat
• 6 gSaturated Fat
• 26 gCarbs
• 2 gFiber
• 3 gSugar
• 14 gProtein
• 720 mgSodium
• 240 mgPotassium
• 130 mgCalcium
• 2 mgIron
• 2 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the blini batter

• 1/2 cup (70 g) all-purpose flour
• 1/2 cup (70 g) buckwheat flour
• 1 cup (240 ml) whole milk, warmed to 110°F
• 1/2 cup (120 ml) lukewarm water
• 2 large eggs, separated
• 2 tbsp (28 g) unsalted butter, melted, plus more for the pan
• 1 tsp (4 g) instant yeast
• 1 tsp granulated sugar and 1/2 tsp fine sea salt

For serving

• 4 oz (115 g) red salmon caviar (ikra), chilled
• 1/2 cup (120 g) cold sour cream
• 2 tbsp unsalted butter, melted
• 2 tbsp finely chopped fresh dill or chives
• Lemon wedges, for serving

Directions

1. Whisk together the all-purpose flour, buckwheat flour, instant yeast, sugar, and salt in a medium bowl.
2. In a separate bowl, whisk the warm milk, lukewarm water, egg yolks, and melted butter, then pour into the dry ingredients and whisk until smooth. Cover and let rise in a warm spot for 30 to 45 minutes until small bubbles appear on the surface.
3. Beat the egg whites with a clean whisk until soft peaks form, then gently fold them into the risen batter to keep it light and airy.
4. Heat an 8-inch nonstick skillet or crêpe pan over medium heat and lightly brush with butter. Pour about 1 1/2 tablespoons of batter per blini, swirling to coat a 4-inch circle.
5. Cook for 60 to 90 seconds until the surface looks dry and tiny bubbles form at the edges, then flip and cook another 30 to 45 seconds. Transfer to a plate and keep warm. Repeat with the remaining batter, brushing the pan as needed, to make about 20 blini.
6. Arrange the warm blini on a serving platter and brush each lightly with melted butter.
7. Top each blini with a small dollop of sour cream and a heaping teaspoon of chilled red caviar.
8. Sprinkle with chopped dill or chives and serve immediately with lemon wedges on the side.

Cook’s Notes

• Keep the batter at room temperature; cold batter makes stiff blini. If it thickens while resting, whisk in a splash of warm milk.
• Do not overmix once the egg whites are folded in—lumps are fine and the air pockets give lift and tenderness.
• Always serve caviar cold and blini warm; the temperature contrast is a key part of the appeal.
• Store leftover blini stacked between parchment in the fridge for 2 days, or freeze for up to 1 month and reheat in a dry skillet.
• Traditional Russian blini are eaten with the hands, folded around the caviar and sour cream like a tiny crepe.

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