Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Batter
Pan
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; whisk or electric mixer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Mix · About 60 min
- Combine 150 g buckwheat flour, 150 g plain flour, 400 ml warm milk, 5 g instant yeast, 2 eggs, 20 g sugar, ½ tsp salt, 30 g melted butter, whisk smooth and rest covered 60 minutes until bubbly.
Check: Look for this result: bubbly.
Cook · About 7 min
- Heat a nonstick pan over medium heat and brush with a little 30 g butter.
Repeat · About 2 min
- Cook small rounds 1–2 minutes per side until set and lightly golden, buttering between batches. Serve warm.
Check: Look for this result: set and lightly golden, buttering between batches.
Tips
- Wait for bubbles and set edges before turning each blini.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use all plain flour for a milder flavour.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Blini close to serving.
FAQ
What matters most when making Blini?
Wait for bubbles and set edges before turning each blini.
What can I substitute in Blini?
Use all plain flour for a milder flavour.
Can I prepare Blini ahead?
Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Blini close to serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
