🥞 Buckwheat blini

Name: Buckwheat blini
Total time: 40 min
Yield: 4
Cuisine: Russia
Ingredients: 150 g buckwheat flour; 300 ml milk; 2 eggs, separated; 1 tsp sugar and ½ tsp salt; 1 tsp baking powder; 30 g butter, melted, plus a little for frying

Origin: Russia

270kcal

per serving · 150 g

180kcal

per 100 g

10 gProtein7 g / 100 g

14 gFat9 g / 100 g

30 gCarbs20 g / 100 g

Blini are small, fluffy buckwheat pancakes with a nutty, slightly earthy flavour. The batter is made with buckwheat flour, milk and eggs, lightened with whipped egg whites, and the little pancakes are fried in butter until golden. They are served warm as a starter or snack, brushed with melted butter or topped with sour cream.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: egg, milk, butter

Contains glutenno wheat, barley or rye in a typical recipe

Contains dairybecause of: milk, butter

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

buckwheat floureggmilkbutter

Recipe

4 servings40 min

Ingredients

150 g buckwheat flour
300 ml milk
2 eggs, separated
1 tsp sugar and ½ tsp salt
1 tsp baking powder
30 g butter, melted, plus a little for frying

Method

Whisk the buckwheat flour, sugar, salt and baking powder together.
Beat in the milk, egg yolks and melted butter to a thick, smooth batter. Rest for 15 minutes.
Whisk the egg whites to soft peaks and fold them gently into the batter.
Heat a non-stick pan over medium heat and brush lightly with butter.
Drop in tablespoons of batter and fry for 1–2 minutes per side until puffed and golden. Keep warm and serve.

How to make it lighter

Fry in a non-stick pan with just a light brush of butter instead of a generous pool.
Use semi-skimmed milk in the batter — the texture hardly changes.
Toppings add up fast: keep sour cream to a teaspoon per blin and count how many you eat.

History

Pancakes made from buckwheat and other grains have been eaten in Russia and neighbouring Slavic lands for many centuries. Blini are closely tied to Maslenitsa, the week-long festival before Lent, when they are eaten in large quantities. Small cocktail-sized blini became popular abroad as a base for toppings.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →