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.

  • 20 mins cooking
  • Makes 48 Item
  • Print


Buckwheat blini
  • 1/2 cup (75g) buckwheat flour
  • 1/4 cup (35g) plain flour
  • 1 1/2 teaspoon baking powder
  • 1 egg, beaten lightly
  • 3/4 cup (180ml) buttermilk
  • 30 gram butter, melted


Buckwheat blini
  • 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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