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Chana Chaat
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Russian Blini
Small Russian buckwheat pancakes traditionally served with soured cream and salmon roe — elegant and easy.
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1 hr 30 minPrep🔥
20 minCook🍽️
4Serves📊
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Ingredients
- 100g buckwheat flour
- 100g plain flour
- 1 tsp yeast
- 1 tsp sugar
- 1/2 tsp salt
- 350ml warm milk
- 2 eggs, separated
- 30g butter, melted
- Butter for frying
- To serve: soured cream, smoked salmon, dill, salmon roe
Instructions
- Mix flours, yeast, sugar, salt and warm milk; rest 1 hour until bubbly.
- Whisk in yolks and melted butter.
- Whip egg whites stiff; fold in.
- Cook small (5cm) pancakes in buttered pan 1 minute a side until golden.
- Stack and keep warm.
- Top with soured cream, salmon, dill and roe.
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Tara’s tips
- Folded egg whites keep the blini light and bouncy.
- Keep them small — they're for nibbling, not stacking.
Serving suggestions
- Lovely with vodka.
Storage & reheating
Best fresh; batter keeps 2 days.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegan version?
Skip eggs and butter; use plant milk — texture differs slightly.
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