Let rise at least 1.5 hours.  Leaving to rise overnight will make blinis even better.

Serve with smoked salmon, sour cream, and fresh dill.


1 1⁄2 cup milk

4 tspns (1/2 stick) butter, cut into 8 pieces

3/4 cup all-purpose flour

1⁄2 cup buckwheat

2 tbspns sugar

2 tspns “active dry yeast”

1⁄2 tspn salt

3 large eggs, lightly beaten


Heat milk and butter on a small flame until butter has melted.  Mix together flour, buckwheat, sugar, yeast, and salt.  Pour milk and butter into flour mixture.  Cover with saran wrap and let rise in a warm place a minimum of 1.5 hours until doubled.  Mix in beaten eggs with a whisk.  

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 20 seconds and remove to a plate or baking sheet. Lay each blini out flat and place parchment between each one. Continue until all batter is gone.  Place blinis in oven to keep warm.