Blinis are a type of small Russian savory pancakes, traditionally made with buckwheat flour, and used as a base for appetizers or canapés, often served as finger food during cocktail hour. They are very popular and work perfectly as an appetizing starter before a festive meal. Blinis are ideal for Christmas Eve, served before a roast turkey, or for a New Year’s Eve buffet.
Super soft blinis
Table of Contents
Easy and fluffy homemade blinis
This easy and fluffy blinis recipe is perfect for making all kinds of delicious canapés for appetizers and entertaining. Simple to prepare, these homemade blinis make perfect bite sized treats that are sure to impress your guests.
These mini savory pancakes are so easy to make that 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 French chicken rillettes, among other options. It’s always a delight.
Blinis are very popular in Russia, where they are traditionally made as larger pancakes using buckwheat flour. Over time, they have evolved into small, thick and fluffy pancakes that pair beautifully with a wide variety of toppings. Spread with fig jam and topped with a piece of foie gras, they become a truly delicious bite, especially appreciated during the Christmas season.
Tips for Perfect Blinis
To get super soft and fluffy blinis, use fermented milk, buttermilk, or, if needed, plain yogurt with a little vinegar added a few minutes beforehand, just like for extra fluffy pancakes.
It is important not to overmix the batter. It should remain fairly thick.
To get nicely round blinis, use a piping bag. This makes piping easier and helps control the size of each blini.
Recipe Video
Ingredients:
NB: Find the printable recipe card at the end of the article.
- 3 plain yogurts (125 g each | 4.4 oz each)
- 130 g all purpose flour (4.6 oz)
- 1 egg
- 6 g baking powder (2 tsp)
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 2 teaspoons vinegar
- 1 teaspoon sugar
Preparation steps
1. In a mixing bowl, combine 2 yogurts with the vinegar. Let rest for 10 minutes. Then add the egg, salt, sugar and garlic powder. Mix well.
2. Sift the flour and baking powder over the bowl. Mix gently with a spatula, without whisking. Gradually add the third yogurt, little by little. The batter should be smooth, fairly thick, and fall in a thick ribbon, similar to pancake batter. Do not overmix, as this will make the batter too runny.
Depending on how much liquid the flour absorbs, you may not need to add all of the yogurt. In my case, I used 3 yogurts. The goal is to have a batter that spreads only slightly when piped into the pan.
blini batter
3. Transfer the batter to a piping bag to pipe bite sized blinis. You can also use a spoon to drop small, bite sized portions. I used a 8 mm (1/4 inch) piping tip.
4. Heat a large nonstick skillet and grease it with a small knob of butter. Pipe small rounds to the desired size, about 3 to 5 cm (1 to 2 inches), then gently tap the pan to smooth the surface of the batter.
5. Cook for 1 to 2 minutes, until bubbles appear and the surface looks slightly dry. Flip and continue cooking until golden.
6. Transfer them to a plate lined with paper towels.
7. Let cool completely before placing them in a freezer bag. They can be stored in the refrigerator for 2 to 3 days or in the freezer for up to 3 months.
How to store blinis?
How to store blinis
Once the blinis have cooled, you can store them in the refrigerator in an airtight bag or wrapped in plastic wrap for 2 to 3 days. If you would like to keep them longer, place them in a freezer bag and freeze them.
They can be stored this way for up to 3 months. To use them, remove the amount needed and let them thaw in the refrigerator. Before topping, reheat them for a few seconds in the microwave so they regain their softness.
Easy Blini Recipe (Bite-Sized Russian Pancakes).
INGREDIENTS
- 3 plain yogurts 125 g each | 4.4 oz each
- 130 g all purpose flour
- 1 egg
- 6 g baking powder 2 tsp
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder optional
- 2 teaspoons vinegar
- 1 teaspoon sugar
PREPARATION
- In a mixing bowl, combine 2 yogurts with the vinegar. Let rest for 10 minutes. Then add the egg, salt, sugar and garlic powder. Mix well.
- Sift the flour and baking powder over the bowl. Mix gently with a spatula, without whisking. Gradually add the third yogurt, little by little. The batter should be smooth, fairly thick, and fall in a thick ribbon, similar to pancake batter. Do not overmix, as this will make the batter too runny.
- Depending on how much liquid the flour absorbs, you may not need to add all of the yogurt. In my case, I used 3 yogurts. The goal is to have a batter that spreads only slightly when piped into the pan.
- Transfer the batter to a piping bag to pipe bite sized blinis. You can also use a spoon to drop small, bite sized portions. I used a 8 mm (1/4 inch) piping tip.
- Heat a large nonstick skillet and grease it with a small knob of butter. Pipe small rounds to the desired size, about 3 to 5 cm (1 to 2 inches), then gently tap the pan to smooth the surface of the batter.
- Cook for 1 to 2 minutes, until bubbles appear and the surface looks slightly dry. Flip and continue cooking until golden.
- Transfer them to a plate lined with paper towels.
- Let cool completely before placing them in a freezer bag. They can be stored in the refrigerator for 2 to 3 days or in the freezer for up to 3 months.
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