Russian Buckwheat Pancakes

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Blini are traditional Russian pancakes prized for their tender texture and faintly nutty flavor. This version leans on buckwheat flour for earthy depth and finishes with a buttery golden edge. Serve them stacked with sour cream, smoked fish, or a spoonful of caviar for an authentic touch.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 15 gFat
• 7 gSaturated Fat
• 34 gCarbs
• 3 gFiber
• 6 gSugar
• 12 gProtein
• 320 mgSodium
• 380 mgPotassium
• 140 mgCalcium
• 2.4 mgIron
• 1 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the batter

• 1 cup buckwheat flour
• 1/2 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon baking powder
• 1 1/2 cups whole milk, warmed to 110°F
• 2 large eggs, separated
• 3 tablespoons unsalted butter, melted and slightly cooled
• Neutral oil, for the pan

For serving

• 1 cup sour cream
• 2 tablespoons chopped fresh dill
• 4 ounces smoked salmon or trout
• 1 lemon, cut into wedges

Directions

1. Whisk the buckwheat flour, all-purpose flour, sugar, salt, and baking powder in a medium bowl to combine evenly.
2. In a separate bowl, whisk the egg yolks with the warm milk until smooth, then stir in the melted butter.
3. Pour the wet mixture into the dry ingredients and whisk just until no streaks of flour remain; the batter should be thin, similar to heavy cream.
4. In a clean bowl, beat the egg whites with a pinch of salt until they hold soft peaks, then gently fold them into the batter in three additions to keep it airy.
5. Cover the batter and let it rest at room temperature for 10 minutes while you heat an 8-inch non-stick skillet over medium heat; lightly brush with oil.
6. Pour about 3 tablespoons of batter into the pan, swirling to coat the bottom in a thin layer, and cook for 1 to 1 1/2 minutes until the surface looks set and the edges lift easily.
7. Flip and cook the second side for 30 to 45 seconds until lightly browned, then slide onto a plate; repeat with the remaining batter, brushing the pan with oil as needed.
8. Stack the finished blini and keep them warm under a clean towel or in a 200°F oven while you finish cooking.
9. Serve hot, topped with a generous spoonful of sour cream, fresh dill, smoked fish, and a squeeze of lemon.

Cook’s Notes

• Resting the batter relaxes the gluten and gives you noticeably more tender blini.
• Use a true buckwheat flour (often labeled groat flour) for the deepest, most authentic flavor; light buckwheat is milder.
• The first pancake is your heat test; if it browns too fast or sticks, lower the burner slightly.
• Cooked blini freeze beautifully in stacks separated by parchment; reheat briefly in a dry pan.
• For a richer tang, replace 1/2 cup of the milk with plain kefir or buttermilk.

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