Buckwheat Blini Recipe

This is an old Russian recipe that was forgotten for some time but now is returning to popularity. Russian blini are large and thin. You can roll them up or fold them into quarters before serving.

2 cups (500 mL) buckwheat flour
1 cup (250 mL) all-purpose flour
1 tsp (5 mL) salt
1 tsp (5 mL) sugar
3 Tbsp (45 mL) vegetable oil
4 cups (1 L) milk
2 eggs
½ cup (125 mL) melted butter
½ cup (125 mL) sour cream

In a deep bowl, combine buckwheat flour, all-purpose flour, salt, sugar and vegetable oil. Gradually add the eggs and milk whisking constantly, to make a runny batter. Let the batter rest for about 15 minutes.

Heat a well-greased frying pan over medium-high heat. Mix the batter with a large spoon, then pour or scoop the batter onto the pan, using approximately ¼ to ½ cup (60 to 125 mL) for each blini. Tilt the pan in a circular motion so that the batter coats the pan surface evenly. Fry each blini for about 2 minutes, until the bottom is golden. Loosen with a spatula, carefully flip over and cook the other side.

Serve hot with melted butter and sour cream.

Makes 8 servings
Preparation time: 10 minutes
Cooking time: 20 minutes