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+ servings

Buckwheat Blini

Fluffy and slightly tangy, these traditional yeasted mini pancakes make single-bite servings effortlessly elegant. Top them with classic accompaniments, like caviar or smoked salmon with sour cream, or an unexpected combo like ham and greens. Factor 90 minutes of rising time into your planning. Once cooked, you can keep them warm, covered with aluminum foil in a 200°F oven, until you serve them.
Servings 60 (1 1/2-inch) blini


  • 6 tablespoons gluten-free all-purpose flour
  • 6 tablespoons buckwheat flour
  • 1 teaspoon sugar
  • 1⁄8 rounded teaspoon kosher salt
  • 3⁄4 teaspoon active dry yeast
  • 3⁄4 cup milk
  • 3 tablespoons unsalted butter
  • 1 egg separated


  1. In a medium bowl, combine the flours, sugar, salt, and yeast.
  2. In a small saucepan over medium-low heat, warm 1⁄4 cup of the milk and
1 tablespoon of the butter until the butter is melted. Transfer the warm milk mixture to a small mixing bowl and whisk in the remaining 1⁄2 cup milk.
  3. Whisk the milk mixture into the flour mixture, cover the batter with plastic wrap, and leave in a warm place until doubled in volume, approximately 1 1⁄2 hours.
  4. Whisk the egg yolk into the batter. In a small bowl, beat the egg white to stiff peaks, then gently fold it into the batter.
  5. Melt the remaining 2 tablespoons butter in a small bowl in the microwave. Heat a large cast-iron or other heavy skillet over medium heat for 3 minutes. Lower the heat to medium-low and lightly brush the skillet with a little of the melted butter. Using a teaspoon, drop the batter by the spoonful into the skillet about 11⁄2 inches apart. Cook until the bottoms are lightly browned, the edges begin to look dry, and the tops are dotted with holes,
30 seconds to 1 minute. Flip, cook for 30 seconds to 1 minute longer, and transfer to a plate. Repeat with the remaining butter and batter.