Quick & Easy

Buckwheat blini

Originally from Russia, blini are small, leavened buckwheat pancakes that are traditionally served with sour cream and caviar. They make a perfect base for any number of canapé toppings.
buckwheat blini
48 Item



1.Sift flours and baking powder into medium bowl, gradually whisk in combined egg and buttermilk; stir in butter.
2.Cook blini, in batches, by dropping 2-teaspoon portions of batter into large heated non-stick frying pan; turn blini, cook until browned on other side. Turn blini onto wire racks to cool.

Blini can be made up to 2 days ahead. Cover; refrigerate until required. Bring to room temperature before adding topping.


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