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Easy Blini Recipe (Russian Pancake)

February 16, 2022 by Lucy Parissi 16 Comments

700 shares
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Blini with caviar and quail eggs

Russian Blini – these bite-sized pancakes make perfect appetizers! Top with smoked salmon or caviar to add a touch of luxury to your dinner or festive table. Follow my authentic blini recipe and never go back to store bought again!

You will also love my Mini Pancakes (Silver Dollar)

Post may contain affiliate links. For more information, check my disclosure

Stack of blini pancakes topped with sour cream and caviar

In collaboration with Attilus Caviar

Blini are a type of pancake made from wheat or sometimes buckwheat flour. Traditionally from Russia and the Ukraine, blini come in a variety of sizes and can be served in different ways.

I used the yeasted bite-sized version for my blini recipe. They take a little longer to prepare but they are incredibly delicious – perfect if you want to impress!

These cocktail pancakes are perfect for serving as appetizers – simply add your favorite toppings such as smoked salmon and caviar and serve with champagne or ice cold vodka.

Blini canapés with caviar and sour cream

How to make my Blini Recipe

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

NOTE: I used rapid rise yeast (also known as “fast–acting” or “instant rise”) in this recipe – the type used in bread machines. This type of yeast is typically mixed in with the flour and doesn’t require activating first. 

Combine melted butter, whole milk, cream, warm water and an egg yolk in a large bowl. It is best if all the liquid ingredients are at room temperature.

mixing blini batter in a bowl

Sift flour, yeast and sugar over the liquid ingredients and then use a balloon whisk to slowly combine until you have a smooth batter.

Making blini batter

Cover the bowl loosely with a cloth or plastic wrap and leave to rise in a warm spot for 1-2 hours. The batter will have risen slightly and have bubbles over the surface after this time.

Blini batter after rise

Whisk the egg white and salt with a hand mixer until soft peaks form and then gently fold into the batter. 

whisking egg whites

Heat a non-stick frying pan and wipe with a little flavourless oil (you can also use clarified butter instead of oil or a cooking spray). You don’t want the pan to be greasy or full of oil, just enough so that the blini don’t stick. 

Add a tablespoon of batter per pancake and cook over medium heat until bubbles form on top and the surface appears dry.

Frying blini pancakes in a skillet

Flip over and cook on the other side until nicely coloured, this should only take a minute or so. Set aside on a plate lined with a paper towel while you use up the remaining batter. Do not stack to avoid them getting soggy. The blini can be kept at room temperature for an hour.

Serving your blini

Add a small dollop of sour cream on each little pancake and carefully top with a little caviar, or a small slice of smoked salmon. Sprinkle with finely chopped chives and serve immediately.

Can you freeze blini?

This recipe makes about 60 (!) bite-sized pancakes and you can easily freeze any cooked leftovers. Cool the blini completely then store in a container, separated by greaseproof paper.

Stack of blini with egg and caviar

Caviar Blini

I remember the first time I tasted caviar so distinctly. It was at a fancy dinner date with my then boyfriend (now husband), served over blini with ice-cold shots of vodka on the side. One bite and I was totally hooked!

I am quite tickled to finally recreate this sensational little canapé on the blog, several years since that memorable meal. 

What does caviar taste like?

upCaviar refers only to the cured eggs of certain species of sturgeon. While other fish eggs, such as salmon and trout, are sometimes termed as ‘caviar’ they are technically roe.

Caviar has a a delicate taste that is not easy to describe. While some people refer to caviar as ‘fishy’, this is far from my experience. 

Instead it has a subtle fresh aroma reminiscent of the sea and a buttery, sweet-briny flavour that fills your mouth as the small caviar grains pop. 

Attilus Caviar

HAVE YOU MADE MY BLINI RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!

Stack of blini pancakes topped with sour cream and caviar

Blini Recipe

Lucy Parissi | Supergolden Bakes
Russian Blini – these bite-sized pancakes make perfect appetizers! Top with smoked salmon or caviar to add a touch of luxury to your dinner or festive table. Follow my authentic blini recipe and never go back to store bought again!
5 from 6 votes
Print Rate
Course: Appetizer / Party food
Cuisine: Russian
Keyword: Bini, Blini Recipe, Russian Blini
Prep Time: 10 minutes
Cook Time: 4 minutes
Proofing: 2 hours
Total Time: 14 minutes
Servings: 60 blini pancakes
Calories: 32kcal

Ingredients

For the blini

  • 2 tbsp unsalted butter , melted
  • ½ cup (120ml) water lukewarm
  • ½ cup (120ml) whole milk
  • ¾ cup (180ml) cream pouring / single
  • 1 egg separated
  • 1 ⅓ cups + 2 tbsp (200g) flour all purpose / plain
  • 1 tbsp sugar
  • 1 tsp yeast rapid rise
  • ½ tsp salt
  • vegetable oil as needed

To serve

  • caviar
  • smoked salmon
  • sour cream
  • chopped fresh chives
  • quail eggs (see notes)

Instructions

  • Combine melted butter, whole milk, cream, warm water and egg yolk in a large bowl. 
    making blini batter in a bowl
  • Sift flour, yeast and sugar over the liquid ingredients and then use a balloon whisk to slowly combine.
    Making blini batter
  • Cover the bowl loosely with a cloth or plastic wrap and leave to rise in a warm spot for 1-2 hours. The batter will have risen slightly and have bubbles over the surface after this time.
    Blini batter
  • Whisk the egg white and salt with a hand mixer until soft peaks form.
    whisking egg white
  • Gently fold into the batter, in batches, trying not to deflate the egg whites.
    folding whisked egg whites into blini batter
  • Heat a non-stick frying pan and wipe with a little flavourless oil. Add 1 tbsp of batter per pancake and cook over medium-low heat until bubbles form on top and the surface appears dry.
    Frying mini pancakes in a skillet
  • Flip over and cook on the other side until nicely coloured, this should only take a minute or so. Set aside while you use up the remaining batter.

To serve

  • Add a small dollop of sour cream on each little pancake and carefully top with a little caviar, about 1/4 of a teaspoon or a small piece of smoked salmon. Sprinkle with finely chopped chives and serve immediately. A
    Blini canapés with caviar and sour cream

Video

Notes

To make oven-poached quail eggs: Preheat the oven to 150°C (300° F). Spray a mini cupcake tin with cooking spray. Carefully crack one quail egg into each hole** and top with a little water. Bake for about 5 minutes until the whites are set but the yolks are still runny. Leave to cool in the muffin tin for 3-4 minutes and then carefully scoop out using a teaspoon. Best used immediately, otherwise the yolks will eventually start to set in the residual heat.
** Quail eggs have quite a hard shell! You might need to break them into a little bowl first then transfer to the tin.
 

Nutritional Info

Calories: 32kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Cholesterol: 19mg | Sodium: 30mg | Potassium: 15mg | Vitamin A: 65IU | Calcium: 7mg | Iron: 0.2mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

 

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Comments

  1. Sandi Fryer says

    November 07, 2022 at 12:20 pm

    I think if I use gluten free flour I could add xantun gum right?

    Reply
    • Lucy Parissi says

      November 07, 2022 at 12:23 pm

      Hi Sandi, I haven’t tried it but if theory, yes

      Reply
  2. Sandi Fryer says

    November 05, 2022 at 2:09 am

    Do they freeze well!

    Reply
    • Lucy Parissi says

      November 05, 2022 at 11:11 am

      Yes they do! Try freezing them spread out on a tray first then put them in a bag once frozen solid xx

      Reply
      • Sandi Fryer says

        November 06, 2022 at 1:43 pm

        Thank you!

        Reply
  3. AB says

    December 31, 2021 at 3:00 am

    5 stars
    These look great! I have a tin of caviar that I’m opening for NYE, I just made the base dough (without the egg whites) and put it in the fridge for a slow ferment so I can cook them off tomorrow with no stress (I hope this is fine, I have put things to rise overnight in the fridge and it’s always worked out) They smell amazing, and I’m sure tomorrow they will taste amazing as well! Very easy dough to put together 🙂

    Reply
    • Lucy Parissi says

      December 31, 2021 at 9:18 am

      I am serving some too 😘 have a happy new year!

      Reply
  4. DCM says

    January 01, 2020 at 4:48 pm

    5 stars
    Made these for New Year’s Eve and served then with smoked salmon and caviar. They were light and heavenly! I never knew blini were yeasted. Easy recipe. Great results. Thank you!

    Reply
  5. Helen @ family-friends-food.com says

    April 06, 2019 at 8:15 pm

    5 stars
    These look so beautiful! I’ve never had a go at making my own blinis before but will definitely try it next time – you make them look so easy 🙂

    Reply
  6. Sisley White says

    April 05, 2019 at 11:57 am

    I wish I was brave enough to try caviar again because I need make and eat these. I love blinis!

    Reply
  7. Kavita Favelle says

    April 05, 2019 at 9:49 am

    Looks delicious! I love good quality caviar and Attilus looks pretty good. Lovely pics!

    Reply
  8. Neli Howard says

    April 03, 2019 at 7:33 pm

    5 stars
    Mmmm I love this recipe. It would have been my perfect appetiser. I can not wait to try. Thanks!

    Reply
  9. Adrianne says

    April 03, 2019 at 7:07 pm

    Wow, these are one of the best looking appetisers I have seen for a long time. The cavier is very fancy and combined with the blini takes these to a next level, great recipe!

    Reply
    • Lucy Parissi says

      April 04, 2019 at 2:56 pm

      Thanks Adrianne, it is certainly a luxurious treat! We are having a dinner party designed around them soon

      Reply
  10. Natalie says

    April 03, 2019 at 6:49 pm

    I love caviar with sour cream but I alway had it on the cracker… blini sounds waaay more tasty that simple cracker. That’s why I must give this a try. Looks really elegant and beautiful.

    Reply
    • Lucy Parissi says

      April 04, 2019 at 3:13 pm

      On a cracker…. mmmmm YUM! It’s a little more work to make blini but I swear it’s totally worth it

      Reply

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Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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