Blinis "Russian pancakes"

Tags: Vegetarian World cuisine

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
10 g
fresh yeast
5 g
dried yeast
½ tsp
½ tsp
10 g
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.

At a glance

Preparation time
30 min
Cooking / Baking time
10 min - 40 min

Nutritional information

per 100g
protein 7g
fat 16g
carbs 22g
kcal 210
kj 881
Products in this recipe