Blini
Blini have deep roots in pre-Christian Slavic rituals, where their round shape and golden color were considered symbols of the sun, traditionally cooked during spring celebrations dedicated to nature's renewal. With the Christianization of Russia, these traditions merged with the Orthodox calendar, and blini became the central dish of Maslenitsa week, the celebration before Lent that marks farewell to winter. During Maslenitsa, Russian families cook blini daily, for an entire week, each day having its own traditions and specific fillings. Old folk belief held that every blin eaten brought luck and abundance for the coming year, which is why meals during this period were — and remain — extremely generous. The combination with caviar and sour cream, though considered a symbol of elegance today, stems from the practical desire to combine proteins that were abundantly available in traditional Russian cuisine.
Buckwheat and wheat flour blend
The traditional recipe combines buckwheat flour with wheat flour, giving the pancakes a grayish-brown color and a slightly nutty aroma.
Double rise with yeast
The batter is left to rise twice, first thick, then thinned with milk, developing the characteristic fluffy, small-bubble texture.
Baked one at a time on a small griddle
Blini bake individually on a small, round griddle, traditionally greased with lard, each one requiring constant attention.
Topped with sour cream and caviar
Traditionally served warm, brushed with thick sour cream and sprinkled with red or black caviar for festive occasions.
Ingredients 4 servings
- 150 g buckwheat flour
- 150 g wheat flour
- 10 g dry yeast
- 500 ml lukewarm milk
- 2 eggs
- 1 tsp sugar
- 1/2 tsp salt
- 50 g melted butter
- Sour cream and caviar for serving
How to make it
- 1The yeast is dissolved in two hundred milliliters of lukewarm milk with the sugar, left for ten minutes until it foams on top.
- 2The buckwheat and wheat flours are mixed in a large bowl, then the yeast mixture is poured in, kneading a thick, elastic batter.
- 3The batter is covered with a towel and left to rise in a warm spot for an hour, until it doubles in volume.
- 4The egg yolks are separated from the whites, and the yolks are stirred into the risen batter together with the melted butter and salt.
- 5The remaining lukewarm milk is added gradually, thinning the batter until it reaches a thick cream consistency, then left to rise a second time, thirty minutes.
- 6The egg whites are beaten to stiff peaks and gently folded into the batter, with bottom-to-top movements, to preserve the air in the mixture.
- 7A small, round pan is lightly greased with lard and heated well over medium heat.
- 8A spoonful of batter is poured into the pan at a time, cooking the blini one and a half minutes per side, until browned and covered with small bubbles.
- 9Blini are served warm, brushed with thick sour cream and sprinkled with red or black caviar for special occasions.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
