Blinis "Russian pancakes"


The pastry treat with buckwheat flour originally comes from Eastern Europe and tastes delicious with a savoury sour cream and caviar topping or even with smoked salmon – a traditional Russian speciality couldn’t be easier!


120 g buckwheat flour
80 g Mix B - Bread-Mix
10 g fresh yeast
5 g dried yeast
½ tsp sugar
½ tsp salt
10 g butter
2 egg yolks
200 ml lukewarm milk
50 g clarified butter
200 g soured cream
50 g black caviar
100 g trout caviar


  • Mix the buckwheat flour with Schär bread mix – mix B in a mixing bowl.
  • Form a well in the flour mix, crumble in the yeast and then sprinkle sugar on top.
  • Pour 1/3 of the lukewarm milk over the yeast and wait about 10 minutes until bubbles form.
  • Add the butter, salt and egg yolk to the remaining milk and whisk for approx. 5 minutes until a viscous batter is formed.
  • Cover with a damp cloth and leave in a warm place for 40 minutes until bubbles form in the batter.
  • Melt the clarified butter in a non-stick frying pan.
  • Spoon the batter into the frying pan, shape the blinis using the spoon or a dessert ring and then fry at a moderate heat.
  • This amount of batter produces 10 blinis.
  • Serve the blinis with soured cream and caviar.
  • Smoked salmon may be used instead of caviar.
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