Blini s Ikroi

Nutrition · per serving

Steps

1. 1

   Prepare the batter: in a bowl, whisk together the buckwheat flour, plain flour, fine salt, and baking powder so the leavening is evenly distributed. In a second bowl, whisk the milk, egg, and melted butter until smooth, then pour the wet mixture into the dry ingredients and whisk just until no dry pockets remain. The batter should be pourable but slightly thicker than crêpe batter.

   80 g buckwheat flour40 g plain flour2 g fine salt4 g baking powder180 ml milk1 large egg20 g unsalted butter, melted
2. 2

   Let the batter rest for 5 minutes while you heat a heavy non-stick or well-seasoned frying pan over medium heat. This short rest hydrates the buckwheat flour and helps the blini cook more evenly.

3. 3

   Lightly butter the hot pan with a little of the butter for the pan. Spoon in small rounds of batter, about 1 tablespoon each, leaving space between them. Cook in batches for 1 to 2 minutes, until the edges look set and small bubbles appear on the surface.

   10 g unsalted butter
4. 4

   Flip the blini and cook for 30 to 60 seconds more, until lightly golden and springy. Adjust the heat as needed: buckwheat browns quickly, so medium rather than high heat keeps them tender. Transfer to a warm plate and repeat with the remaining batter, adding more butter to the pan as needed.

   10 g unsalted butter
5. 5

   To serve, arrange the warm blini on plates or a serving platter. Top each with a small spoonful of sour cream and a little red caviar. Finish with chopped dill and serve immediately with lemon wedges on the side.

   80 g sour cream50 g red caviar4 g fresh dill, finely chopped2 wedges lemon wedges

Origin & History

Blini have been a beloved part of Russian cookery for centuries and are especially associated with festive tables and Maslenitsa, the pre-Lenten butter week. Buckwheat blini are one of the classic old styles, valued for their earthy flavour, and serving them with sour cream and red caviar became a luxurious staple of celebratory meals.