Quick Buckwheat Blinis

Traditional blinis are yeast-risen and they take much longer to make. We think this recipe is just as good but much quicker. It was originally intended for caviar service but they can be eaten anytime. They are neither sweet nor savory. They are nutty and hearty and lend well to sweet or savory additions.

If you are planning on serving caviar with these blinis Tsar Nicoulai Caviar is a wonderful domestic product sustainably produced in California. Traditional caviar accompaniments are iced vodka or champagne, egg mimosa (boiled egg which is separated and finely chopped) crème fraîche or sour cream, finely chopped red onion and sometimes capers. 



Recipe by Amber Share
Makes 32 blinis

3/4 Cup Buckwheat Flour
3/4 Cup All-Purpose Flour

1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt

1 Teaspoon Sugar

1 Large Egg

1 1/2 Cups Whole Milk

1 Tablespoon Vegetable Oil



Add both flours, salt and sugar to a bowl and briefly mix with a whisk.


Put egg, milk and oil into a blender. Blend on low for 2 seconds. Add dry ingredients. Blend on low for 5 seconds. Scrape down inside and bottom of blender. Blend another 5 seconds or until smooth. 



Heat a small non-stick pan over medium heat. Coat lightly with vegetable oil. Using a measuring spoon drop 1 tablespoon of batter into pan. Gently flip when bubbles appear on surface. Cook briefly on the other side. Repeat the same process with remaining batter. If the oil starts to brown in the pan and discolor the blinis just wipe it down with a paper towel and start with fresh oil again.

If using for caviar service room temperature. 




Printable .pdf available here