Buckwheat Blinis
These yeasted pancakes are traditionally from Russia. You can adapt this buckwheat blini recipe to make gluten-free blini too!
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Makes: 10 blini
  • 200 g (7 fl oz) lukewarm milk
  • 50 g (2 oz) buckwheat flour
  • 50 g (2 oz) plain flour
  • 1 egg yolk
  • 1 egg white
  • 1½ tsp dried yeast
  • 1 tsp salt
  • ½ tsp ground black pepper
  1. Add the yeast to the milk, stir and leave for 5 minutes for the yeast to activate.
  2. Add the flours, salt and pepper into a large bowl. Mix well.
  3. Add the yeast/milk and the egg yolk. Whisk to a smooth batter.
  4. Cover and leave in a warm place for about an hour.
  5. Beat the egg white to soft peaks and fold it into the batter.
  6. Heat a heavy frying pan over a low heat and brush lightly with oil.
  7. Pour 3 tbsp of mixture onto the pan to make each blini. Usually you can get 3 or 4 blinis on the pan at one time.
  8. Cook for about 4 minutes or until the mixture stops bubbling. Turn over and cook on the other side for 2-3 minutes.
For a more intensely flavour blini, or to make gluten-free blinis, use all buckwheat flour rather than the 50:50 mix I use in this recipe.

They freeze really well so you can make a larger batch than I show here.

To make perfectly uniform and circular blinis I use crumpet rings.