The Recipe · No.733 · Blini

Blini, and Where to Source It

These are yeast-raised, not baking-powder pancakes, so the batter needs a real rise to build the tang and the airy, lacy holes that define blini. Rush past the proof and you get flat, bland discs; give the yeast an hour or two and the batter foams up and cooks into something light and sour-sweet.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep20 min (plus rise)
Cook20 min
Makes24 small blini
CuisineRussian
Part One
The Ingredients — and where to get them
Flour
A mix of all-purpose and a little buckwheat for the traditional nutty note. Fresh flour has more flavor.
2 cups
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Yeast
The lift and the tang; the batter must proof to work. Active dry or instant.
2 tsp
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Milk and eggs
Warm milk to feed the yeast and eggs for richness. Whole milk and fresh eggs.
2 cups, 2 eggs
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Butter
In the batter and on the pan for browning. A good butter crisps the edges.
3 tbsp
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Sour cream and smoked fish
The classic topping, with dill; caviar for a celebration. A cultured sour cream is best.
to serve
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One list, with a link to where to buy each one.
Part Two
The Method
  1. Proof the batterWarm the milk, stir in yeast and flour, and let the batter foam and rise 1-2 hours.
  2. Finish the batterBeat in egg yolks and melted butter, then fold in whipped whites for extra lift.
  3. Cook small and lacyLadle small rounds onto a buttered pan and cook until bubbled and golden, flipping once.
  4. Top and serveServe warm with sour cream, dill, and smoked fish or caviar.
Part Three
The Toolkit

Nonstick skillet · Whisk · Ladle

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