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  Compressed yeast 1⁄2 Ounce (1/2 Cake)
  Sugar 1⁄4 Teaspoon
  Warm water 125 Milliliter (1/2 Cup)
  Buckwheat flour 175 Gram (1 1/2 Cups)
  Warm milk 375 Milliliter (1 1/2 Cups)
  All purpose flour 175 Gram (1 1/2 Cups)
  Eggs 3 , separated
  Salt 1⁄2 Teaspoon
  Melted butter 2 Tablespoon
  Butter 125 Gram (1/2 Cup)

Mash the yeast with the sugar in a small bowl.
Mix in the water and set aside in a warm place for about 10 to 15 minutes or until the yeast is puffed up.
Put the buckwheat flour in a large mixing bowl, beat in the yeast mixture and enough of the milk to make a smooth batter the consistency of thick cream.
Cover the bowl with a cloth and leave in a warm place for 2 hours or until the batter has risen and doubled in bulk.
Meanwhile, make a second batter.
Put the all-purpose flour into another bowl and beat in the egg yolks, salt, melted butter and the remaining milk.
Combine the two batters, cover the bowl and leave in a warm place for 30 minutes.
Beat the egg whites until stiff, fold into the batter, cover again and leave in a warm place for 20 minutes more.
Heat a large, heavy frying pan or griddle.
Add 1 tablespoon of the butter and when it is sizzling, pour in 4 separate tablespoons of the batter to make 4 blini.
Cook for about 1 minute or until golden.
Turn the pancakes and if necessary add more butter.
Cook for 1 minute.
Keep warm while you cook the remainder.

Recipe Summary

Difficulty Level: 
Preparation Time: 
120 Minutes
Cook Time: 
30 Minutes
Ready In: 
150 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 698 Calories from Fat 353

% Daily Value*

Total Fat 40 g61.6%

Saturated Fat 23.2 g115.9%

Trans Fat 0 g

Cholesterol 251.3 mg83.8%

Sodium 344.8 mg14.4%

Total Carbohydrates 70 g23.5%

Dietary Fiber 5.8 g23.4%

Sugars 6.8 g

Protein 18 g36.8%

Vitamin A 24.9% Vitamin C 0.01%

Calcium 16.1% Iron 25.8%

*Based on a 2000 Calorie diet

Blini Recipe