Blini with Caviar

Name: Blini with Caviar
Prep time: 2 h 15 min
Cook time: 30 min
Total time: 2 h 45 min
Yield: 20
Cuisine: Russia
Ingredients: 150 g Buckwheat flour (Provides an earthy, nutty flavor characteristic of blini.); 150 g All-purpose flour (Helps create a lighter texture.); 7 g Active dry yeast (Ensure yeast is fresh for proper rising.); 500 ml Whole milk (Warmed to approximately 40-45°C (105-115°F) to activate yeast.); 3 Large eggs (Separated into yolks and whites.); 60 g Unsalted butter (Melted and slightly cooled.); 1/2 teaspoon Salt (Enhances flavor.); 100 g Caviar (High-quality caviar of your choice (e.g., Osetra, Sevruga).); 200 ml Sour cream (Full-fat for best results.); optional Fresh dill or chives (For garnish.)

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Authentic Russian buckwheat pancakes – small, yeasted, and slightly spongy, perfect for special occasions. Traditionally served with a dollop of sour cream and a generous spoonful of caviar.

Prep Time

2 hours 15 minutes (including rising time)

Cook Time

30 minutes

Total Time

2 hours 45 minutes

Difficulty

Medium

Per serving

120-150 kcal

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Make Your Version

Blini with Caviar - Russia traditional dish

Ingredients

20 servings

Instructions

1
Activate the yeastIn a small bowl, combine the warm milk (ensure it's not too hot, around 40-45°C or 105-115°F) with the active dry yeast and a pinch of sugar (optional, but helps activate yeast). Let it sit for 5-10 minutes until foamy.
⏱ 10 minutes
2
Make the batter baseIn a large bowl, whisk together the buckwheat flour, all-purpose flour, and salt. Pour in the foamy yeast mixture and whisk until a smooth, thick batter forms. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.
⏱ 1 hour
3
Enrich the batterSeparate the eggs. Whisk the egg yolks and melted, slightly cooled butter into the risen batter. Stir until well combined. In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter until just incorporated, being careful not to deflate the mixture. This will make the blini light and airy.
⏱ 15 minutes
4
Second riseCover the bowl again and let the batter rise for another 45 minutes to 1 hour in a warm place. The batter should become bubbly and slightly airy.
⏱ 45-60 minutes
5
Cook the bliniHeat a lightly oiled or buttered non-stick skillet or griddle over medium heat (around 180°C or 350°F). For each blini, spoon about 1-2 tablespoons of batter onto the hot surface, creating small, round pancakes (about 5-7 cm or 2-3 inches in diameter). Cook for 1-2 minutes per side, until golden brown and cooked through. You'll see small bubbles forming on the surface just before flipping.
⏱ 30 minutes
6
ServeArrange the warm blini on a serving platter. Serve immediately with a dollop of sour cream and a spoonful of caviar on top. Garnish with fresh dill or chives if desired.
⏱ 5 minutes

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💡 Pro Tips

✓The key to authentic blini is the combination of buckwheat and all-purpose flour, along with the yeasted batter. Don't skip the rising times!
✓Blini should be small and thick, about the size of a silver dollar.
✓Serve warm blini with cold toppings like sour cream and caviar for a delightful temperature contrast.
✓If the batter seems too thick, you can add a tablespoon or two of milk.
✓For a richer flavor, you can let the batter rest in the refrigerator overnight after the first rise.