Equipment
Ingredients
Sponge (Opara)
- 250 ml whole milk, warmed to 38 degrees Celsius
- 7 g active dry yeast
- 5 g white sugar
- 75 g all-purpose flour
Batter Enrichment
- 100 g buckwheat flour
- 75 g all-purpose flour
- 3 g fine sea salt
- 2 eggs, separated into yolks and whites
- 50 ml heavy cream, room temperature
- 10 g fresh dill, finely chopped
Cooking and Serving
- 30 g unsalted butter, melted, for greasing the pan
- 150 g sour cream
Nutrition (per serving)
Method
In a large mixing bowl, whisk together the warm milk (38C/100F), active dry yeast, sugar, and 75g of all-purpose flour to create the sponge. Cover with a damp towel.
Let the sponge rest in a warm, draft-free place until it becomes bubbly and doubles in size.
Whisk the buckwheat flour, the remaining 75g of all-purpose flour, sea salt, egg yolks, heavy cream, and chopped dill into the bubbly sponge until a smooth, thick batter forms. Cover and let rest again.
Allow the enriched batter to proof until it is visibly aerated and has risen slightly.
In a clean, separate bowl, whip the egg whites until stiff but not dry peaks form.
Using a silicone spatula, gently fold the whipped egg whites into the rested batter in three additions, being careful not to deflate the trapped air.
Heat a skillet over medium heat and lightly brush with melted butter. Drop tablespoon-sized rounds of batter into the pan. Cook until bubbles form and pop on the surface, then flip and cook the other side until golden brown.
Transfer the cooked blini to a warm platter. Serve immediately alongside sour cream and your choice of savory toppings.
Chef's Notes
- Ensuring the milk is precisely 38C guarantees optimal yeast activation without killing the sensitive cultures.
- Resting the batter allows the buckwheat flour to fully hydrate, preventing a gritty or chalky mouthfeel in the finished blini.
- Folding the whipped egg whites in thirds preserves maximum aeration, which is the secret to their signature ultra-light texture.
- Clarified butter or ghee is an excellent alternative for frying, as it prevents the milk solids from smoking at higher temperatures.
- If preparing ahead of time, keep cooked blini warm by stacking them on a plate set over a pot of barely simmering water, covered with a clean kitchen towel.
Storage
Refrigerator: 3 days — Store in an airtight container layered with parchment paper to prevent sticking.
Freezer: 2 months — Freeze flat before transferring to a sealed bag.
Reheating: Wrap in foil and warm in a 150C/300F oven for 5 to 7 minutes.
