Blinis (basic recipe)

Ingredients

• 85 gplain flour
• 1 × 125 g potnatural yoghurt
• 1egg
• 35 mlmilk
• ½ sachetsavoury baking powder
• 1 pinchsalt
• as neededbutter
• to tastetoppings, such as sour cream and smoked salmon, cream and caviar, or speck and cheese

Instructions

1. 1

   Sift the flour

   Sift the flour into a bowl.

2. 2

   Mix wet ingredients

   Beat the egg in a bowl, then stir in the yoghurt and milk.

3. 3

   Add dry ingredients

   Add the flour, baking powder and salt.

4. 4

   Rest the batter

   Whisk thoroughly until combined, then leave the batter to rest for 1 hour.

5. 5

   Butter the pan

   Lightly butter a blini pan or a small frying pan about 10 cm in diameter.

6. 6

   Shape each blini

   Set the pan over medium-high heat, pour in a small amount of batter and spread it into a circle with the back of a spoon.

7. 7

   Cook both sides

   Cook for about 2 minutes, then turn the blini and cook for 1 minute more.

8. 8

   Keep them warm

   Take the blini out of the pan and keep it warm.

9. 9

   Cook remaining batter

   Repeat in the same way until all the batter is used.

10. 10

    Add the toppings

    Top the blinis as you like.

What are blinis?

Blinis are small pancakes associated with Russian and wider Eastern European cooking, often served as a base for savoury toppings. This version makes a simple batter with flour, egg, yoghurt and milk rather than relying on a long fermentation.

The yoghurt gives the batter a gentle tang, while small rounds cook quickly and are easy to top individually.

Nutrition and macros by portion

The nutrition label shows one serving as written: 92 calories, 5g protein, 12g carbs, 4g fat.

The flour supplies most of the carbohydrates, while the egg and yoghurt contribute protein; butter and richer toppings such as cream, caviar, cheese or smoked salmon add much of the fat. The estimate below covers the blinis with a small amount of pan butter, not optional toppings, which can change the totals considerably. Pair a serving with salad or vegetables for a more balanced plate.

The batter ingredients

Yoghurt and milk: together they loosen the batter while keeping it rich enough to make tender pancakes. Use plain natural yoghurt so its flavour does not compete with the toppings.

Baking powder: this gives the batter lift without a yeast rise. The recipe calls for half a sachet, so add that amount rather than assuming a standard packet size.

Resting the batter

Rest time: leave the whisked batter for 1 hour as directed. This is longer than the stated 15-minute total time, so allow for the rest when planning to serve.

Before cooking: give the batter a gentle stir if it has settled. Avoid vigorous whisking that could make it harder to judge its consistency.

Cooking small rounds

Pan size: a blini pan or a small pan about 10 cm across helps keep the pancakes compact. Butter the surface lightly before cooking.

Shaping: pour in a small amount of batter and use the back of a spoon to guide it into a circle. Keep the rounds similar in size so they cook at a similar pace.

Checking when they are done

First side: cook for about 2 minutes over medium-high heat, as the recipe specifies. The underside should be set enough to lift and turn without tearing.

Second side: cook for another minute after turning. If the blinis brown too quickly, lower the heat slightly so the centres have time to cook.

Choosing toppings

Classic savoury: sour cream with smoked salmon, or cream with caviar, makes a rich, salty topping. Add toppings just before serving so the blinis stay easy to handle.

Cheesy option: speck and cheese bring a smoky, savoury contrast. You can also set out the toppings separately so everyone can choose their own.

Serving the blinis

Serve them warm while they are soft and tender. For a fuller spread, pair the topped blinis with a crisp salad or sliced vegetables to add freshness alongside the rich toppings.

Recipe notes & tips

• Measure the half sachet of baking powder carefully, as sachet sizes can vary.
• Use a small amount of batter for each round to keep the blinis easy to turn.
• Butter the pan lightly between batches if the surface starts to look dry.
• Keep cooked blinis warm while you finish using the batter.
• Add delicate toppings shortly before serving to preserve the blinis' texture.

Variations

• Smoked salmon: serve with sour cream for a familiar savoury topping.
• Caviar: add a small spoonful over cream just before serving.
• Speck and cheese: top with both for a smoky, savoury combination.
• Herbs: scatter chopped fresh herbs over a savoury topping for a fresh note.

Common mistakes to avoid

• Skipping the rest: the recipe calls for a 1-hour rest, so factor it into your schedule.
• Using too much batter: oversized rounds are harder to turn; pour in a small amount and spread it with a spoon.
• Turning too early: wait about 2 minutes before flipping so the first side can set.
• Overheating the pan: if the blinis brown before the centres cook, reduce the heat slightly.
• Topping too soon: add toppings close to serving time to help keep the blinis from becoming soggy.

How to store

Cool plain blinis, then store them in an airtight container in the fridge for up to 2 days. Reheat briefly in a lightly buttered pan or in the microwave; add toppings after reheating.

Frequently asked questions