Russian Blinis



The staples of cocktail parties, and picnics in the park.

Stack of Russian Blinis


3 teaspoons
Dry Yeast
3 tablespoons
Caster Sugar
500 milliliters
Semi-Skimmed Milk (Lukewarm)
25 grams
Butter (Melted)
300 grams
Buckwheat Flour
Eggs (Large and Separated)
1 teaspoon
175 grams
Sour Cream
Fat for Frying (Trex recommended, Vegetable Oil is OK)


  1. Sift the flour, salt, yeast and sugar into a bowl.
  2. Mix in the egg yolks.
  3. Pour in the milk slowly and stir until the mixture becomes a thick dough.
  4. Stir in the melted butter and sour cream.
  5. Beat the egg whites until they are soft peaks.
  6. Gently stir the whites into the batter with a metal spoon.
  7. Allow the batter to sit and prove somewhere warm for 30 minutes.
  8. Heat a frying pan and the fat.
  9. Use a tablespoon to drop the batter into the pan.
  10. When bubbles appear on the surface of the uncooked side, turn the blini with a palette knife and cook for a further 2 minutes.
  11. Leave to cool and serve.