Dish · russian
Blini
Blini are small, thick pancakes leavened with yeast, traditionally made partly with buckwheat flour, served warm with butter, sour cream, or caviar.
Where it comes from
In old Russian custom they were served at Maslenitsa, the week before Lent, their round shape and golden color linked to the returning sun. Their batter used to rest overnight so the yeast worked slowly.
What cooks argue about
Cooks disagree on flour: all-purpose gives a softer, milder pancake, while buckwheat, the older version, gives a denser crumb and a sourer taste that some find too strong for modern batches.
Nobody has published a blini recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.