Buckwheat Blini

Buckwheat Blini

This recipe goes with Tuna Tartare Blini

Coastal Living JANUARY 2008

  • Yield: Makes 3 1/2 dozen


  • 1/2 cup all-purpose flour
  • 1/2 cup buckwheat flour
  • 1 1/2 tablespoons sugar
  • 1 (1/4-ounce) package active dry yeast
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 1/4 cup butter, cut into pieces
  • 2 large eggs, lightly beaten
  • Melted butter


Whisk together first 5 ingredients in a large bowl.

Heat milk and butter in a saucepan over low heat; stir until butter melts and thermometer registers 110°. Pour warm milk mixture into flour mixture, and whisk until smooth. Cover with plastic wrap, and let rise in a warm place, free from drafts, until doubled in volume (1 to 1 1/2 hours).

Whisk buckwheat batter to deflate; whisk in eggs.

Heat griddle or large skillet over medium heat, and brush lightly with melted butter. Working in batches, spoon 1 tablespoon batter onto griddle, spacing at least 2 inches apart. Cook until bubbles form on top and begin to pop, about 1 to 2 minutes. Turn blini; cook 1 minute or until golden brown on bottom. Cover with foil, and keep warm while cooking remaining blini.


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Buckwheat Blini Recipe