These little Russian pancakes, called blini, are perfect for an elegant canapé or first course. They can be made a day ahead and reheated, or made fresh and served immediately. Delicious with either smoked salmon or sturgeon caviar, blini are traditionally served with cold vodka or Champagne.
Ingredients
- 100g buckwheat flour
- 300ml milk
- 1 egg
- 50g butter
- Salt
- Caviar
- Lemon wedges
Method
- Sift the buckwheat flour into a bowl.
- Gradually add the milk, whisking to make a smooth batter.
- Whisk in the egg.
- Melt the butter in a frying pan over a medium heat. Add a ladleful of batter to the pan and tilt to spread it out thinly.
- Cook for 1-2 minutes until golden brown on the bottom. Flip over and cook for a further minute.
- Remove from the pan and keep warm. Repeat with the remaining batter.
- To serve, top each blini with a spoonful of caviar and a lemon wedge.
Potential changes & improvements
Try serving the blini with other smoked fish such as trout or salmon, or with crème fraîche and chives.
What other food it works well with
Blini are traditionally served with cold vodka or Champagne.
Common Mistakes
Be careful not to overcook the blini or they will be tough. Cook them until they are golden brown on both sides and cooked through.
Nutritional Information
Per blini:
- Calories: 107
- Fat: 7.1g
- Saturates: 3.4g
- Carbs: 7.7g
- Sugars: 0.7g
- Fibre: 0.4g
- Protein: 2.8g
- Salt: 0.1g
Allergens
Blini contain egg and milk.