A Russian speciality found in “Mat til Hverdag og Fest”
(Food or Everydays and Parties) utgitt av
Hjemmets Kokebokklubb i 1984


Blini (Russian: блин, blin, plural блины, bliny) are Russian pancakes with long traditions. “Blinis is a symbol of the sun, beautiful days, good crops, happy marriage and healthy children,” wrote the Russian author Aleksandr Kuprin. Blinis symbolizes the sun and represents a very important part of a festival, which celebrates that the long winter is over: “Maslenitsa”, pancake week.

Makes about 16
Cooking time: About 30 min.
Raising the batter: 1 -5 hours

25 g [0,9 oz] yeast
1 dl [0,2 pt] lukewarm water
2 egg yolks
2 dl [0,4 pt] buckwheat flour
4 dl [0,8 pt] flour
5 dl of [1 pt] lukewarm milk
1/2 tsp salt
1/2 dl [0,2 pt] sour cream
2 tablespoons melted butter
2 egg whites
For the serving:
100 g [3,5 oz] melted butter
2 hard boiled chopped eggs
about 100 g [3,5 oz] of smoked salmon in strips
about 60 g [2 oz] of caviar, to taste
2 finely chopped onions
about 3 dl [0,6 pt] sour cream


[1] Stir the yeast into the lukewarm water, add egg yolks, flour, milk and salt. Stir to a smooth batter. Cover the bowl and set the batter to rise, at least 1 hour, preferably 4-5 hours.

[2] Mix the sour cream and melted butter into the batter.

[3] Whip the egg whites and fold them into the batter.

[4] Warm a griddle or a regular frying pan. Melt some butter in the pan and place about 2 tablespoons of batter making  a pancake 10 cm 74 inch in diameter in the pan. Fry until the surface has set, then turn the blini. Calculate about 3 minutes cooking time on each side. Keep the finished ones warm in a ovenproof mould in the oven at 100° C / 210° F while frying the rest.

[5] Serve the blinis warm with the accessories in small bowls. Traditionally, you first sprinkle the blini with a little melted butter, then some of the other accessories and finally put a dollop of sour cream on top. In Russia, they use smetana instead of sour cream.