Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > Buckwheat Blinis

Buckwheat Blinis

Email  Print Recipe  Rate & Review

Share this listing

From 'The Joy of Cooking'


1 1/2 cups milk
4 tablespoons unsalted butter
2 teaspoons active dry yeast
2/3 cup all-purpose flour
2/3 cup buckwheat flour
2 tablespoons sugar
1 teaspoon salt
3 large eggs, lightly beaten


Combine the milk and butter in a saucepan and heat until the butter is melted, then let cool to between 105 degrees and 115 degrees. Sprinkle with the yeast, and let it stand until the yeast is dissolved, about 5 minutes. In a bowl, whisk together the flours, sugar, and salt. Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Cover the bowl tightly with plastic wrap, and let rise in a warm place until doubled in volume, about 1 hour.

When the batter has risen, the blinis can be made immediately or refrigerate the covered bowl for up to 24 hours. If the batter is refrigerated, let it stand at room temperature for 20 minutes before stirring the batter to deflate, then whisk in the eggs. Preheat the griddle. Spoon about 1/4 cup batter onto the griddle for each blini, leaving room between each for spreading, and cook until the top of each blini is speckled with bubbles and some bubbles have popped. Turn and cook until the underside is lightly browned. Serve immediately. (Published 2009)

Best of New York Food

best foodEating

Foie gras, fish tongue, and uni.