Blinis are a type of mini Russian savory pancake, traditionally made with buckwheat flour, and used as a base for appetizers or canapés, often served as finger food during cocktail hour. They are highly appreciated and serve as an appetizing starter before a festive meal. They are perfect for Christmas Eve before a Roast Turkey or on New Year’s Eve in a buffet.
Super soft blinis
Easy and fluffy homemade blinis
Table of Contents
This easy and fluffy blini recipe is perfect for making delicious canapés of all kinds for your aperitif! They’re very easy to make, and will make perfect appetizers to delight your guests.
These mini savory pancakes are so easy to make, it would be a shame to keep buying them. You can quickly turn them into festive bites by adding some cheese and smoked salmon. You can also garnish them with salmon spread, a delicious blend of salmon and cheese mousse or with french chicken rillettes, among other options. It’s always a delight!
Blinis are very popular in Russia, where they are traditionally larger pancakes made with buckwheat flour. Since then, they’ve evolved into thick, fluffy mini pancakes that pair wonderfully with a variety of fillings. Spread with fig confit and topped with a piece of foie gras, they are a delight, much appreciated at Christmas.
Tips for perfect blinis
To achieve super fluffy blinis, you can use buttermilk or, if unavailable, plain yogurt, just like in my extra fluffy pancakes.
It is important not to overwork the batter, which should remain fairly thick.
To get perfectly round blinis, use a piping bag, which will make piping easier and allow you to control the size of each blini.
The recipe on video
The ingredients:
NB: Find the printable recipe card at the end of the article.
- 3 plain yogurts (125g pots / 4.4 oz each)
- 130 g (4.6 oz) flour
- 1 egg
- 6 g (0.2 oz) baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 teaspoons vinegar
- 1 teaspoon sugar
Preparation steps
1. In a mixing bowl, combine the yogurts with the vinegar. Let it sit for 10 minutes. Add the egg, salt, sugar and garlic powder. Mix well.
2. Sift in the flour and baking powder. Blend until smooth. The batter should be thick and fall in ribbons, just like pancake batter. Do not overwork the batter to avoid making it too runny.
Note : To avoid a runny batter, as flour can absorb liquids differently, start by adding 2 yogurts and gradually add the third one.
blini batter
3. Place in a piping bag to pipe mini blinis. You can use a spoon to drop small bite-sized portions.
4. Heat a large frying pan and grease it with a small piece of butter. Squeeze small portions of batter, about 3 to 5 cm (1 to 2 inches) in size, and gently tap the frying pan to smooth the surface of the batter.
5. Cook them for 1 to 2 minutes, until bubbles appear and the top of the batter is slightly dry. Flip them over and cook until they are golden brown. 
6. Place them on a plate lined with paper towels.
7. Let them cool before packing them in a freezer bag. You can keep them for 2 to 3 days in the refrigerator or 1 month in the freezer.
How to store them?
Once the blinis have cooled, you can store them in an airtight bag or plastic wrap in the refrigerator for 2 to 3 days. If you want to keep them for a longer period, place them in a freezer bag and freeze them.
You can store them this way for up to 3 months. To use them, take out the desired amount and let them thaw in the refrigerator. Before filling, heat them for a few seconds in the microwave. This will restore their softness.
Easy Blini Recipe (Bite-Sized Russian Pancakes).
Ingredients :
- 3 plain yogurts (125g pots / 4.4 oz each)
- 130 g (4.6 oz) flour
- 1 egg
- 6 g (0.2 oz) baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 teaspoons vinegar
- 1 teaspoon sugar
Instructions :
- In a mixing bowl, combine the yogurts with the vinegar. Let it sit for 10 minutes. Add the egg, salt, sugar and garlic powder. Mix well.
- Sift in the flour and baking powder. Blend until smooth. The batter should be thick and fall in ribbons, just like pancake batter. Do not overwork the batter to avoid making it too runny.
- Note : To avoid a runny batter, as flour can absorb liquids differently, start by adding 2 yogurts and gradually add the third one.
- Place in a piping bag to pipe mini blinis. You can use a spoon to drop small bite-sized portions.
- Heat a large frying pan and grease it with a small piece of butter. Squeeze small portions of batter, about 3 to 5 cm (1 to 2 inches) in size, and gently tap the frying pan to smooth the surface of the batter.
- Cook them for 1 to 2 minutes, until bubbles appear and the top of the batter is slightly dry. Flip them over and cook until they are golden brown.
- Place them on a plate lined with paper towels.
- Let them cool before packing them in a freezer bag. You can keep them for 2 to 3 days in the refrigerator or 1 month in the freezer.
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