Buckwheat Blinis

Blinis are a classic pancake used not for breakfast, but for savory snacks. Serve them classically, topped with sour cream and caviar or smoked salmon.

Serves: 8Hands-on: 30 minutesTotal: 1 hour 40 minutesDifficulty: Medium

Serves: 8


  • ⅔ cup whole milk
  • ½ cup unsalted butter
  • 2 tsp. granulated sugar
  • 1¾ tsp. active dry yeast (1 package)
  • 2 large eggs, separated
  • 1 tsp. kosher salt
  • 1 cup buckwheat flour


  • In a small saucepan, combine milk, butter, and sugar. Bring to a boil. Remove from heat and set aside to cool to lukewarm.
  • Stir yeast into the lukewarm milk. Set aside until foamy, about 10 minutes.
  • Beat the egg yolks until light and foamy, and stir into batter. Add salt and enough buckwheat flour to create a loose batter. Cover with a moist towel and set aside until doubled, about 1 hour.
  • Whip egg whites to stiff peaks, and fold into risen batter. Rest 10 minutes.
  • Preheat griddle over medium heat. When hot, ladle batter out in ¼ cup puddles, and cook until bubbles appear on surface, about 30 seconds. Flip and cook 1 minute on the opposite side until firm in the center. Keep pancakes warm in a low oven while repeating with remaining batter.