Russian Blini (Buckwheat Pancakes)

Traditional Russian blini (BLEE-nee) are made with yeast-raised buckwheat and/or wheat flour that gives them a nutty and distinctive flavor. Fantastic for all occasions, and especially during holiday celebrations, blini are a perfect appetizer served alongside sips at a cocktail party, or included in a pretty brunch spread, as their smaller size make for easy-to-handle bites that can be topped with anything you'd like.

Traditional preparations suggest blini served with smoked salmon, salmon roe, caviar, and sour cream, but the sky is the limit when it comes to these versatile little rounds. Fresh fruit, ricotta, whipped cream, chopped hard-boiled eggs, cured meat, cheese, and sweet or savory spreads are just a few of the things you can put on top. Think of blini as a blank canvas for any combination your taste buds desire.

All About Buckwheat

Buckwheat flour doesn't come from a type of wheat or other cereal grass but instead from the seeds of a flowering plant that is botanically related to rhubarb. It has been cultivated in Asia for more than 8,000 years and has never been genetically modified.

While it was a common crop before the invention of nitrogen fertilizers, it lost out to wheat once those came into widespread use. The bran or grain covering, not the hard outer husk, is typically left on, resulting in a light brown flecked flour that's highly nutritious. Buckwheat also is cracked into groats, known as kasha, and steamed or boiled into porridges, puddings, and stuffings.

What You'll need to make these buckwheat blinis

A Mixing Bowl

A Whisk

A Non-Stick Skillet