These little pancakes are just as great with chopped, hard-boiled eggs as they are with fancy caviar.

Photo: © Ian Knauer
Active Time:
30 mins
Total Time:
1 hr
4 to 6


  • 3 tablespoons all-purpose flour

  • 2 tablespoons buckwheat or rye flour

  • 1 teaspoon sugar

  • 1/8 teaspoon baking soda

  • Kosher salt

  • 1/4 cup whole milk

  • 1 large egg, separated

  • 2 tablespoons melted unsalted butter, plus more for cooking

  • Sour cream

  • Dill fronds

  • Caviar (optional)


  1. In a bowl, whisk together the flours, sugar, soda, and 1/4 teaspoon salt. Whisk in the milk and the egg yolk. In a separate bowl, whisk the egg white until it holdS soft peaks. Gently fold the egg white into the batter until combined. Fold the 2 tablespoons melted butter into the batter.

  2. In a large heavy cast iron or non-stick skillet, heat about 1/2 tablespoon of butter over medium heat until hot. Working in batches, spoon level 1 tablespoons of the batter (about 6 at a time) into the skillet and cook until bubbly and dry on top, about 1 minute. Flip the blini and cook until golden on the bottoms, about 45 seconds more. Transfer the blini to a serving platter and repeat with the remaining batter.

  3. Serve the blini with sour cream, dill, and caviar, if using.

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