Buckwheat Blini with Chives
These yeast-leavened buckwheat blini are light, tender, and sized for two bites, with chives folded in for a subtle oniony note and pop of color. Serve warm with crème fraîche and smoked salmon or caviar for a polished, simple-yet-special appetizer.
Blini are yeast-leavened pancakes traditionally made with buckwheat flour and served as an appetizer in Russian and Eastern Slavic cuisines. While blini can vary in size, this version is intentionally smaller, creating tender, two-bite pancakes designed for topping and sharing. Whipped egg whites are folded into the batter to keep the blini light and delicate.
Chives add freshness and balance without overpowering the toppings. The batter yields approximately 56 blini, making this recipe ideal for entertaining, and a Carbon Steel Griddle helps you cook a large batch quickly and evenly. Serve them warm with crème fraîche or sour cream and your choice of smoked salmon, caviar, trout roe, or softly scrambled eggs or omit the chives and serve with whipped cream and jam or chopped fresh fruit for a sweeter option. Vodka or champagne on the side keeps things festive!
Buckwheat Blini with Chives
These yeast-leavened buckwheat blini are light, tender, and sized for two bites, with chives folded in for a subtle oniony note and pop of color. Serve warm with crème fraîche and smoked salmon or caviar for a polished, simple-yet-special appetizer.
Rhoda Boone, Culinary Director
- 1.
In a Stainless Clad Butter Warmer, warm the milk over low heat until it reaches 108-110F. Remove from heat and add the yeast and a pinch of sugar. Let sit for 10 minutes to proof until foamy.
- 2.
In a large bowl, whisk together the all-purpose and buckwheat flours, remaining 1 teaspoon sugar, and salt. Pour the yeast mixture into the center and whisk in, followed by the melted butter, then the egg yolks (reserve the whites) and whisk until smooth. Cover with plastic wrap and let it rise in a warm place for about 1 ½ hours.
- 3.
Just before you are ready to cook the blini, using a stand or hand mixer or a whisk, whip the egg whites until stiff peaks form. Gently fold the egg whites into the batter, then fold in the chopped chives.
- 4.
Heat a Carbon Steel Griddle or large CeramiClad™ Frying Pan over medium heat and brush it with a little oil. Working in batches, pour 1 tablespoon of the batter at a time onto the Griddle, creating pancakes 2 ½–3 inches in diameter. Watch as the bubbles rise and set, and check if the underside is golden brown. If so, flip and finish cooking on the other side, about 1–2 minutes per side. Adjust heat if necessary.
- 5.
To keep warm, wrap the blini in a clean kitchen towel, or hold them on a Sheet Pan in a 200F oven.
- 6.
Blini can be cooked 1 day ahead; warm in a 350F oven for 5–7 minutes. For longer storage, freeze cooked blini in a single layer on a Sheet Pan, then transfer to an airtight container and freeze for up to 1 month. Rewarm from frozen in a 350F oven.
- 7.
The batter can also be made ahead and left to rise overnight in the refrigerator; fold in the egg whites and chives just before cooking.
