Blinis are often thought of as elegant bite-sized hors d’oeuvres served at cocktail parties, topped with crème fraiche and caviar. While it’s a perfectly fine way to enjoy them, with group gatherings and parties of any kind still a blurry concept in a post-COVID world I wanted to show you how you can enjoy their pillowy goodness in the comfort of your home.
These small savory buckwheat pancakes can really be made in any size, from tiny snacks to a nice plated appetizer to a full size entrée. I like to make them just slightly smaller than the palm of my hand – that way I still get to eat a few for a homey breakfast without breaking a sweat over cooking and flipping tiny little morsels! You can really top them with anything but I find the distinctive flavor of buckwheat to be a particularly amazing vehicle for smoked fish, like in this smoked salmon, goat cheese and dill recipe.
The earthy flavor of buckwheat is the star of blinis but can be overpowering on its own. Recipes like this one that call for a mix of buckwheat and white flours are my favorite and so versatile. There’s cardamom for a little spice and complexity, and whipped egg whites to keep your pancakes super light and fluffy.
Fire up your griddle and then it’s up to you to make the size and shape you want. Experiment, make an assortment, have fun. It’s exactly like cooking buttermilk pancakes, super easy. It’ll also make you forget about that time you bought pre-packaged blinis and found them all damp and chewy… these homemade buckwheat pancakes are a revelation!
Serve with your favorite smoked fish, some soft goat cheese or sour cream or crème fraîche, and a sprinkle of fresh dill for a delightful brunch or a light supper. Not a fan of fish? They are equally delicious with sweet toppings such as jam or maple syrup, and a fried egg on top would also be amazing, with kimchi on the side? Possibilities are endless here – enjoy these small savory pancakes any way you want.
| Total Time: | 30 min |
| Yield: | Serves 6 |
2. Heat a griddle or large skillet over medium heat and grease lightly. For each pancakes, spoon or pour about 3 tablespoons batter onto the hot griddle. Cook until bubbles appear on the surface and the edges look dry, about 2 minutes. Turn over and cook until golden brown, about 1 minute more. Serve immediately or transfer pancakes to a baking sheet and keep warm in a 200F oven. Bake the remaining batter as directed. Serve garnished with chèvre, smoked salmon, and dill.
2/3 cup buckwheat flour
1 tablespoon packed light brown sugar
2 teaspoons baking powder
2 teaspoons ground cardamom
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, separated
1 1/2 cups buttermilk
1/2 cup milk
4 tablespoons (1/2 stick) unsalted butter, melted, or canola oil
2 tablespoons molasses
4 oz chèvre
4 oz smoked salmon
2 tablespoons chopped fresh dill
