Blinis, a classic Russian treat, are traditionally topped with sour cream and caviar. This sweet version substitutes poppy seeds for caviar and adds a bit of lemon for a touch of sweet flavor.
In their most classic state, blinis are made with yeast and buckwheat flour and served alongside a good vodka.
This yeast-free version eliminates the rising time by substituting chemical leaveners and balances out the heavy and, at times overwhelming, flavor of buckwheat by cutting it with all-purpose flour. Adding sour cream to the batter creates an unbelievably light texture, while the sweetened sour cream topping adds a slightly sweeter homage to its Russian cousin.
Substitute a glass or two of sparkling wine for the traditional vodka and these sophisticated blinis are the perfect fingerfood.
makes about 50-60 blinis
1/4 cup buckwheat flour
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon kosher salt
1 tablespoon poppy seeds
1/3 cup granulated sugar
1/4 cup whole milk
1/4 cup sour cream
Zest of one Meyer lemon; divided
Juice of one Meyer lemon
1 large egg
1 tablespoon butter; melted
1/2 teaspoon vanilla extract
For the sweetened sour cream topping:
1/2 cup sour cream
3 tablespoons confectioner's sugar
Zest of 1/2 meyer lemon
Additional poppyseeds for garnish
To make the blinis, whisk together flours, baking powder, baking soda, salt and poppy seeds. In a separate bowl combine granulated sugar, milk, sour cream, lemon juice and 1/2 lemon zest, egg and melted butter.
Fold the dry ingredients into the wet just until combined. Allow the batter to sit for 5 minutes.
Heat 1/2 tablespoon melted butter in a sauté pan and spoon the batter in teaspoon portions. Cook 2 minutes on one side, then flip and cook an additional minute or until browned. Remove from pan and set on cooling rack. Repeat until all the batter is used.
To make the topping, combine sour cream, confectioner's sugar and lemon zest.
Serve blinis topped with a dollop of sweetened whipped cream and a sprinkling of poppyseeds.
Related: Ingredient Spotlight: Buckwheat Flour
(Images: Rebekah Peppler)
How To Cook Fluffy, Tasty Quinoa
Perfect Summer Cocktail Recipe: Honey Bourbon Lemonade
Good Food to Share 
The Big Book of Small, Cool Spaces 
Apartment Therapy Presents 
The Eight-Step Home Cure 
Elizabeth Apron fro...
100 DIY Ideas for the 3-Day Weekend
Danielle's Charming, Classic Walk-Up
i was born and lived in russia for a long time so first off blini is already plural. also, blini are crepes. i've never seen them made with buckwheat flour (or yeast for that matter) and never in that shape. they're usually made for a holiday called maslenitsa which is celebrated a week before lent. russian blini are made with white flour, eggs, butter, sugar, salt and milk.
what is pictured in the post look more like oladushki, a russian version of buttermilk pancakes. and still you'd be off with the buckwheat flour.
could you refer me to a source where you found the information that you put in this post? even if you just search google images for blini you can find exactly what they're supposed to look like.
i did find a source where buckwheat flour was used. this still seems very peculiar to me, however in different regions of russia maybe different flours are used more widely for blini. still would love to see some sources you used for the post.
I am Ukrainian but from a Russian speaking region and likethunder is right about the name and the shape. Misusing foreign words is my pet peeve.
I've seen the flour substitution based upon availability, but these are NOT blini. Not to mention they look more like muffins than anything. Plus that's way too many ingredients.
Also, if you are cooking something with poppy seeds, do yourself a favour and crush them first. It will release the flavour and make them stick between your teeth less.
I too had to comment when I saw this post- cute, but definitely *not* blini.
Are these meant to be served warm, or can they be eaten at room temperature?
@beatrix these are pretty much little pancakes (or something along those lines), you could probably eat them either way.
i'm under the impression that rebekah over there doesn't really have an answer for me. moral of the story: do your research before you post stuff.
@likethunder I was wondering about this specific recipe... though I do think it's safe for us to assume that these are meant to be eaten warm room temp, like blini! I think I'll stick with my regular recipe for now, though.
Noting this is a dated recycled post. Also noting the lack of response to the above posts. Now, does anyone have a classic (read that 'authentic') blini recipe to offer? Interested in the real deal here..