Easy Blini Recipe (Russian Pancake)

Russian Blini – these bite-sized pancakes make perfect appetizers! Top with smoked salmon or caviar to add a touch of luxury to your dinner or festive table. Follow my authentic blini recipe and never go back to store bought again!

You will also love my Mini Pancakes (Silver Dollar)!

Blini are a type of pancake made from wheat or sometimes buckwheat flour. Traditionally from Russia and Ukraine, blini come in a variety of sizes and can be served in different ways.

I used the yeasted bite-sized version for my blini recipe. They take a little longer to prepare but they are incredibly delicious – perfect if you want to impress!

Why You’ll Love This Recipe

• Restaurant-worthy without fuss – homemade blini have better texture than store-bought and they’re surprisingly easy. Plus you get bragging rights!
• Versatile base – top with caviar, smoked salmon, crème fraîche, sour cream, or quail eggs to suit the occasion.
• Impress your guests – these bite-sized canapés taste luxurious and look elegant.
• Perfect for entertaining – make the batter ahead, fry just before guests arrive, and wow instantly.

Make the Batter

1. Combine melted butter, whole milk, cream, warm water and an egg yolk in a large bowl. It is best if all the liquid ingredients are at room temperature.
2. Sift flour, yeast and sugar over the liquid ingredients and then use a balloon whisk to slowly combine until you have a smooth batter.

1. Cover the bowl loosely with a cloth or plastic wrap and leave to rise in a warm spot for 1-2 hours. The batter will have risen slightly and have bubbles over the surface after this time.
2. Whisk the egg white and salt with a hand mixer until soft peaks form and then gently fold into the batter.

Pan Fry the Blini

1. Heat a non-stick frying pan and wipe with a little flavourless oil (you can also use clarified butter instead of oil or a cooking spray). You don’t want the pan to be greasy or full of oil, just enough so that the blini don’t stick.
2. Add a tablespoon of batter per pancake and cook over medium heat until bubbles form on top and the surface appears dry.
3. Flip over and cook on the other side until nicely colored, this should only take a minute or so.
4. Set aside on a plate lined with a paper towel while you use up the remaining batter. Do not stack to avoid them getting soggy. The blini can be kept at room temperature for an hour.

Serving Suggestions

I remember the first time I tasted caviar blini so distinctly. It was at a fancy dinner date with my boyfriend (now husband). Our blini was served with ice-cold shots of vodka on the side – one bite and I was totally hooked!

I am quite tickled to finally recreate this sensational little canapé on the blog, several years since that memorable meal. Spoon a small dollop of sour cream or crème fraîche on each blini. Add ¼ tsp of caviar on top—garnish with chives. Serve as a platter with chilled vodka or champagne. Soft-boiled quail eggs or smoked salmon slices elevate this fancy appetizer even further!

Lucy’s Pro Tip

What Does Caviar Taste Like?

Caviar refers only to the cured eggs of certain species of sturgeon. While other fish eggs, such as salmon and trout, are often termed as ‘caviar’ they are technically roe.

Caviar has a a delicate taste that’s hard describe. Some people refer to it as ‘fishy’, but this is far from true. It has a subtle fresh sea aroma and a buttery, sweet-briny flavor that fills your mouth as the caviar grains pop.Caviar refers only to the cured eggs of certain species of sturgeon.

You might also like my Giant Blini Pizza.