How to make blinis

Ingredients

• 175 g (1 1/4 cups)plain flour
• 1 teaspooninstant yeast granules
• 1 medium, at room temperatureegg
• 250 ml (1 cup), lukewarmmilk
• 1/2 teaspoon, optionalsalt
• as neededsunflower oil, for frying

Instructions

1. 1

   Mix dry ingredients

   Put the flour, salt and instant yeast in a mixing bowl, then make a well in the middle.

2. 2

   Combine egg and milk

   Break the egg into the lukewarm milk and stir them together.

3. 3

   Make the batter

   Pour the egg and milk mixture into the flour. Whisk until the batter is smooth and thick.

4. 4

   Leave to rise

   Cover the bowl with cling film or a clean tea towel and leave it somewhere warm for 1 hour, until the batter looks spongy and has lots of tiny bubbles on top.

5. 5

   Stir the batter

   Give the batter a stir before cooking.

6. 6

   Heat the pan

   Brush a frying pan with sunflower oil and heat it until the oil shimmers.

7. 7

   Add the batter

   Use a tablespoon to drop portions of batter into the pan. Leave space between them so they can spread; if using a blini pan, add just enough batter to fill each hole.

8. 8

   Cook the first side

   Fry for 2–3 minutes, until bubbles cover the blinis and the undersides are golden brown.

9. 9

   Turn and finish

   Turn the blinis over and fry for a further 2 minutes, until browned on the other side.

10. 10

    Drain the blinis

    As you cook the remaining batches, transfer the blinis to a large plate lined with kitchen paper.

11. 11

    Add the toppings

    Serve topped with sour cream and smoked salmon, with chives to garnish. The recipe notes and post also suggest other topping ideas.

What are blinis?

Blinis are small, round pancakes associated with Russian and wider Eastern European cooking, often served with savoury toppings. This version uses instant yeast to give the batter time to become airy before frying.

Their small size makes them easy to serve as appetisers, and a plain base works well with a range of toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 24 calories, 1g protein, 4g carbs, 1g fat.

The flour and milk provide most of the carbohydrates, while the egg contributes some protein and the frying oil adds fat. Serve the blinis with a protein-rich topping and fresh vegetables or salad to make a more balanced plate.

Why the batter rests

Yeast: the hour in a warm place gives the batter time to turn spongy. Look for many tiny bubbles on the surface before moving on.

Milk: lukewarm milk combines easily with the egg and flour. Avoid using hot milk, which is not what this method calls for.

Getting the pan ready

Oil: brush the pan with a thin coating of sunflower oil and wait until it shimmers before adding batter.

Spacing: leave room between spoonfuls in a standard frying pan, as the blinis spread as they cook. In a blini pan, use only enough batter to fill each hole.

How to tell they are ready to turn

First side: wait until bubbles cover the tops and the undersides are golden brown, usually after 2–3 minutes.

Second side: cook for another 2 minutes, until browned. Transfer each batch to kitchen paper while you continue with the rest.

Cooking in batches

A tablespoon gives you a simple way to portion the batter for small blinis. Keep the pan at a steady heat and avoid crowding it so there is enough room to turn each one.

Stir the batter before you start cooking, as instructed, then repeat the same timing and visual checks for each batch.

Serving ideas

Classic topping: serve the blinis with sour cream, smoked salmon and chives, as suggested in the method.

Party table: put the toppings in separate bowls so guests can assemble their own. Serve the blinis soon after cooking for the best freshly fried texture.

Recipe notes & tips

• Bring the egg to room temperature before mixing it into the milk.
• Use lukewarm milk so it is ready to combine with the yeast and flour.
• Wait for the batter to look spongy and bubbly before cooking.
• Use a tablespoon to keep the blinis a consistent size.
• Leave space between each blini so the batter can spread and you can turn them easily.
• Line a plate with kitchen paper to hold each cooked batch.

Variations

• Smoked salmon: follow the suggested topping with sour cream and chives.
• Build-your-own spread: serve bowls of different toppings and let guests choose their own combinations.
• Savoury toppings: pair the blinis with other savoury toppings of your choice.
• Sweet toppings: offer a sweet topping option alongside the savoury choices.

Common mistakes to avoid

• Skipping the rest: the batter needs 1 hour in a warm place to become spongy and bubbly.
• Using hot milk: use lukewarm milk as specified in the method.
• Crowding the pan: leave room for the batter to spread and for the blinis to be turned.
• Turning too early: wait until bubbles cover the surface and the underside is golden brown.
• Overfilling a blini pan: add only enough batter to fill the holes.
• Forgetting to stir: stir the batter before using it.

How to store

Let leftover blinis cool, then store them in an airtight container in the fridge and use within 2 days. Reheat briefly in a frying pan over a low heat until warmed through.

Frequently asked questions