Blinis Recipe: How to Make Authentic Russian Pancakes

Blinis are the perfect party appetisers: quick to cook and ideal for a toppings buffet so guests can assemble their own. If you want to try making blinis at home, follow these clear, easy instructions on how to make blinis.

What are blinis?

Blinis are small Russian-style pancakes made from a yeast-based batter. Spoonfuls of batter are fried in a pan until the blinis turn golden and develop tiny bubbles on the surface.

The yeast creates hundreds of tiny holes as the batter rests and cooks, giving blinis a soft, spongy interior and a lightly crisp edge from the hot oil.

Once cooked, each blini becomes a base for canapés. Traditional toppings include sour cream with smoked salmon and caviar, but they work just as well with roast beef, chicken, prawns, cheeses, or sweet toppings for dessert.

Depending on the toppings, blinis can be served warm or at room temperature — both work well for parties and buffets.

For easy entertaining, prepare plain blinis and set out small bowls of toppings so guests can make their own. It’s simple, social, and ensures everyone gets exactly what they like.

Blinis are straightforward to make: mix the batter, let it rest for an hour, then fry for around two to three minutes per side. A single frying pan will cook several at once, so a batch does not take long.

Give this recipe a try — it’s a great recipe to have for gatherings.

Ingredients

This recipe makes about 40 bite-sized blinis. You can double the quantities to make more. The full ingredient list and instructions are provided below in the printable recipe area at the end of this post.

• Flour – Traditionally buckwheat flour is used, but plain all-purpose flour works well and is what I used here. Wholemeal can be substituted for a nuttier flavour.
• Instant yeast granules – this creates the bubbles and the light texture in the blinis.
• Egg – use one medium egg at room temperature for the best texture.
• Milk – lukewarm milk helps activate the yeast; about 250 ml (1 cup).
• Salt – optional, but it improves flavour.
• Oil – a small amount of neutral oil (sunflower or canola) for frying.

How to make blinis

Making blinis is much like making pancake batter. You will need a mixing bowl and a whisk.

• Place the flour, salt and instant yeast in a mixing bowl and make a well in the centre.
• Break the egg into the lukewarm milk and stir to combine.
• Pour the egg and milk into the flour and whisk until you have a smooth, thick batter.

• The batter should be the consistency of thick cream and will drop slowly from a spoon.
• Cover the bowl with cling film or a clean tea towel and leave in a warm place for about an hour until the surface is spongy and covered in tiny bubbles.

The batter will thicken slightly as it rests. Give it a gentle stir before cooking if needed.

How to fry blinis

A blini pan with shallow hollows helps keep the batter from spreading, but a heavy-based frying pan works perfectly well too. Heat the pan until a little oil is shimmering.

• Brush the pan lightly with sunflower or canola oil.
• Heat until the oil is hot and shimmering. Adjust the heat if the blinis are burning or sticking.
• Use a tablespoon to drop batter into the pan. In a frying pan, leave room for the blinis to spread; in a blini pan fill each hollow.
• Fry for 2–3 minutes on the first side until the tops are covered in bubbles and the underside is golden.
• Flip and fry for another 1–2 minutes until cooked through and browned.

When the tops are dry and the undersides are golden, the blinis are ready to turn. Transfer cooked blinis to a plate lined with paper towels while you finish the rest.

Suggestions for toppings

Here are a variety of savoury and sweet topping ideas. Mix and match to suit your event.

• Sour cream mixed with creamed horseradish, topped with smoked salmon and chives.
• Marie-Rose style prawns (mayonnaise mixed with a little ketchup and hot sauce) with well-drained prawns.
• Creamed horseradish and thin slices of roast beef.
• Mayonnaise mixed with chopped hard-boiled egg, topped with a spear of asparagus or crumbled crispy bacon.
• Sweet chilli sauce topped with shredded cooked chicken.
• Garlic aioli with slices of salami and olives.
• Guacamole topped with prawns.
• Cream cheese topped with garlic mushrooms.
• Chicken liver pâté with silverskin onions, chopped pickles, or fruit chutney.

Dessert options:

• Whipped cream topped with a fresh strawberry.
• Thick spoonable custard with sliced bananas.
• Jam, honey, Nutella, or Biscoff spread for a sweet finish.

Any questions?

Can I freeze blinis?

The batter can be frozen for up to three months in a sealed freezer bag. Defrost in the refrigerator before cooking and proceed with the frying instructions. Cooked, untopped blinis can also be frozen for three months or longer; thaw on the counter and rewarm in a frying pan or microwave before adding toppings.

Are blinis served hot or cold?

Serve blinis warm for toppings like roast beef or shredded chicken with sweet chilli. For toppings that include mayonnaise, sour cream or crème fraîche, serve them chilled or at room temperature.

Can I make blinis in advance?

Untopped blinis can be stored covered in the refrigerator for up to three days, though they are best eaten fresh. The batter can be kept, covered, in the fridge for 2–3 days; stir well and thin with a little milk if it has thickened before cooking.

Related recipes

If you enjoy party food ideas, you might also like these recipes: Stilton, pear and walnut sausage rolls; Crispy sesame chicken strips; Toasted mushroom breadcups; and Sticky oven-baked chicken wings. (Search your favourite recipe collection for details and instructions.)

📋 The recipe

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