Equipment
* optional
Ingredients
Yeast Sponge
- 150 ml whole milk, warmed to 35C
- 5 g active dry yeast
- 10 g granulated sugar
- 50 g all-purpose flour
Batter Base
- 75 g buckwheat flour
- 50 g all-purpose flour
- 100 ml whole milk, warmed to 35C
- 2 egg yolks
- 30 g unsalted butter, melted and slightly cooled
- 3 g fine sea salt
Aeration and Flavor
- 2 egg whites, room temperature
- 10 g fresh dill, finely chopped
Cooking and Serving
- 45 g clarified butter
- 120 g sour cream
Nutrition (per serving)
Method
In a large mixing bowl, whisk together 150ml of warm milk (35C/95F), active dry yeast, sugar, and 50g of all-purpose flour. Cover with a clean towel and let rest in a warm place for 30 minutes until bubbly and frothy.
Whisk the buckwheat flour, the remaining 50g of all-purpose flour, and salt into the bubbly yeast sponge. Stir in the egg yolks, melted butter, and the remaining 100ml of warm milk until a smooth, thick batter forms. Cover and let rise for 45 minutes until doubled in volume.
In a separate, perfectly clean medium bowl, whip the egg whites using an electric mixer until stiff peaks form. Gently fold the whipped egg whites and finely chopped dill into the risen batter using a spatula, being careful not to deflate the mixture.
Allow the folded batter to rest undisturbed for 15 minutes before cooking.
Heat a cast-iron skillet over medium heat (around 190C/375F). Brush lightly with clarified butter. Gently scoop 1 tablespoon of batter per blini into the pan, leaving space between them. Do not stir the batter as you scoop.
Cook for 1 to 2 minutes until bubbles appear on the surface and the edges look set and matte. Flip carefully and cook for an additional 30 to 45 seconds until the bottoms are golden brown.
Transfer the cooked blini to a warm platter. Serve warm, topped with a generous dollop of sour cream. Garnish with additional fresh dill if desired.
Chef's Notes
- Using a blend of buckwheat and all-purpose flour is crucial. 100% buckwheat flour lacks the gluten necessary to trap the yeast gases, resulting in a flat, dense pancake.
- Whipping the egg whites separately and folding them into the batter just before the final rest is the traditional aristocratic technique for achieving an ethereally light texture.
- Clarified butter is ideal for cooking blini as it has a higher smoke point than regular butter, preventing burning and bitter flavors during batch cooking.
- Once the egg whites are folded in, treat the batter with extreme care. Never stir it; always ladle or scoop gently from the top.
Storage
Refrigerator: 3 days — Store in an airtight container layered with parchment paper to prevent sticking.
Freezer: 1 month — Freeze flat, separated by parchment paper, then transfer to a freezer-safe bag.
Reheating: Reheat gently in a 175C/350F oven for 5 minutes or briefly in a dry skillet.
