These bite-sized buckwheat pancakes make the perfect appetizer or brunch meal. Keep it classic with smoked salmon and sour cream, or go sweet and serve these with butter and jam.
- ½ cup buckwheat flour
- ½ cup all-purpose flour (*see gluten-free options below)
- 1 tablespoon sugar
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup buttermilk
- ½ cup whole milk
- 1 large egg
- 2 tablespoons unsalted butter, melted and cooled, plus extra for cooking the blini
Set a wire rack inside a baking sheet; set aside.
In a medium bowl, whisk together buckwheat flour, all-purpose flour, sugar, salt, baking powder, and baking soda; set aside. In a separate bowl, whisk together buttermilk, milk, egg, and melted butter. Whisk buttermilk mixture into four mixture just until combined and small pockets of dry flour remain.
Heat a large nonstick skillet over medium heat for 3 minutes. Add a small pat of butter (about 1 teaspoon) to skillet and swirl to coat.
Spoon dollops of batter, scant 1 tablespoon each, evenly around skillet (about 6–8 pancakes at a time).
Cook blini until large bubbles form on surface and bottoms are golden brown, 1½–2 minutes. Flip blini and cook until golden brown on second side, about 1½ minutes more.
Transfer blini to prepared sheet. Wipe skillet clean with paper towels. Continue to repeat the cooking process with additional butter and remaining batter, wiping skillet clean after each batch.
Serve as desired (see instructions below for how to keep blini warm while cooking all of the blini—should you choose to serve them warm).
Flour: all-purpose flour works best here, but for a gluten-free version, feel free to use oat flour or a 1:1 gluten-free flour blend. If you use oat flour, increase the baking powder to 1 teaspoon.
Homemade Oat Flour: to make oat flour, process old-fashioned rolled oats in a food processor until a fine meal is formed. If needed, make sure the oats are certified gluten-free.
To keep the blini warm: place wire rack-lined baking sheet in a 200ºF (93ºC) oven.
Make ahead: Blini can be frozen to for up to 1 week. To freeze the blini, let them cool to room temperature, then wrap in plastic wrap and transfer to a resealable zipper-lock bag; freeze. Thaw frozen blini in the refrigerator overnight, then arrange in an even layer on baking sheet, and warm in a 350ºF (176ºC) oven for about 5 minutes before serving.
Adapted from America’s Test Kitchen.
- Serving Size: 5 blini
- Calories: 100
- Sugar: 3g
- Sodium: 175mg
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: buckwheat blini, blini, blini recipe