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Blini are very thin and light pancakes made of wheat or buckwheat flour. They can be filled with a variety of sweet or savory fillings and are served with accompaniments including butter, minced onions, sour cream, fresh fruit, smoked fish, honey, cheese, and caviar. They are typically served during Maslenitsa (Butter Week or Crepe Week), an Eastern Slavic holiday.

Recipe Servings: 4

Prep Time
15 minutes
+ 1 hour resting
Cook Time
20 minutes
Total Time
1 hour 35 minutes
Gluten Free
Dairy Free


  • 2 cups milk
  • 1 Tbsp sugar
  • 1 packet (¼ oz) active dry yeast
  • 2 cups all-purpose flour, divided
  • 2 Tbsp melted butter
  • 3 eggs, separated
  • ½ tsp salt
  • ½ cup buckwheat flour


  1. Scald milk and pour into a large bowl. When lukewarm, add sugar and yeast, mixing well to dissolve yeast.
  2. Stir in 1 cup all-purpose flour; cover bowl and set in warm place until the dough doubles in volume.
  3. In a separate bowl, combine butter, egg yolks, and salt.
  4. Add butter-egg mixture, buckwheat flour, and 1 cup all-purpose flour to the dough and mix.
  5. Beat egg whites until stiff and gently fold them into the batter.
  6. Heat butter in a skillet and fry 1 tablespoon of batter at a time to make each blini.
  7. When light brown on the bottom, flip and brown the other side.
  8. Cover blini with a towel and keep warm until served.

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