Russian Blini (Tiny & Yeasted)
Russian Blini are traditional tiny, yeasted pancakes with a soft, airy texture and a slightly tangy flavor. Made with a mixture of flour, milk, eggs, and yeast, these delicate treats are cooked until golden and can be served warm or room temperature. They’re versatile and enjoyed with sweet toppings like jam, honey, or whipped cream, or savory options such as sour cream, smoked salmon, or caviar.
Russian Blini (Tiny & Yeasted)
Course: Breakfast, PancakesCuisine: RussianDifficulty: Easy4
servings30
minutes40
minutes300
kcalRussian Blini are delicate, tiny yeasted pancakes with a light, airy texture. Traditionally served with sour cream, caviar, or jam, they’re perfect for both sweet and savory toppings.
Ingredients
1 cup (125g) all-purpose flour
1 tsp active dry yeast
1 tsp sugar
1/2 tsp salt
3/4 cup (180ml) warm milk (110°F/45°C)
1 large egg
2 tbsp melted butter
Oil or butter for frying
Directions
- Activate the yeast
Mix warm milk, sugar, and yeast in a bowl. Let sit for 5–10 minutes until foamy.
- Mix the batter
In a large bowl, whisk the flour and salt. Add the yeast mixture, egg, and melted butter. Whisk until smooth and slightly thick.
- Let the batter rise
Cover the bowl with a clean kitchen towel and let it rest in a warm place for 30–45 minutes until doubled in size.
- Heat the pan
Place a non-stick pan over medium heat and lightly grease with butter or oil.
- Cook the blini
Spoon small dollops of batter onto the pan, forming tiny, round pancakes. Cook until bubbles form and edges set, about 1 minute.
- Flip the blini
Gently flip each blini and cook for another 30–60 seconds until golden brown.
- Stack and serve
Remove from the pan and stack on a plate. Serve warm with toppings like sour cream, caviar, fresh herbs, or sweet options like honey or jam.
Notes
- Yeast Activation: Use warm milk to activate the yeast, ensuring it’s not too hot to avoid killing the yeast.
Resting Time: Allow the batter to rest and rise for a light and airy texture. Patience is key!
Consistency: The batter should be thinner than traditional pancake batter, almost pourable.
Cooking Tips: Use a lightly oiled skillet or non-stick pan and cook the blini until bubbles form on the surface and the edges set before flipping.
Size: Keep them small, about 2-3 inches in diameter, for the perfect bite-sized treats.
Flavor Variations: For a savory twist, add a pinch of salt and skip sugar. For sweet blini, add a hint of vanilla or a spoonful of sugar to the batter.
Toppings: Classic options include sour cream, smoked salmon, caviar, or jam. Feel free to experiment with your favorites.
Serving: Serve warm for the best flavor, though they can be enjoyed at room temperature as well.
Storage: Blini can be made ahead and stored in the fridge. Reheat in a low oven or skillet for a fresh taste.
