• Recipe Book
5.0/5 rating 1 vote


  • Ready in:
  • 1hr 30 minutes (with proving)
  • Serves:
  • 6
  • Complexity:
  • advanced
  • blinis



  • 15g fresh yeast
  • pinch caster sugar
  • 250ml lukewarm milk
  • 120g plain flour
  • 150g buckwheat flour
  • 3 eggs (separated)
  • pinch salt
  • butter for frying
  • smoked salmon and creme fraiche for the topping
  • Method

    Cream together the yeast, sugar and lukewarm milk in a jug.  Leave to become frothy.

    Place the plain flour in a bowl, make a well in the centre and beat in the yeast mixture.  Leave in a warm place to expand, about 30-60 minutes.

    Mix in the buckwheat flour and egg yolks and leave to prove for another 30 minutes.

    Whisk the egg whites with a pinch of salt until stiff, then fold into the batter.

    Heat  a little butter in a frying pan.  Drop 15ml spoonfuls of batter into the pan, spacing apart, and cook for 2-3 minutes until the bubbles start to appear at the top, and the underside is golden.  Turn over and cook on the other side.  Place on a rack.

    Leave a comment

    You are commenting as guest. Optional login below.