Blini with Three Caviars

These buckwheat blini are the real deal. A yeasted batter rises for two hours to develop flavor, then whipped cream and beaten egg whites get folded in right before cooking. The result is a tiny pancake that’s impossibly light and slightly tangy, nothing like the dense store-bought kind.

Buckwheat flour gives the blini their signature nutty, earthy flavor that pairs so well with the brininess of caviar. The batter uses both buckwheat and all-purpose flour, which keeps things tender without being too heavy. Proofing the yeast with a little sugar gets it active and bubbly before the flour goes in.

Cook them small, about 2-3 inches across, in a buttered skillet. They should be golden on the outside with a soft, spongy center. Top each one with a small spoonful of sour cream and your choice of caviar.

Chef Tips

• Fold the whipped cream and egg whites in gently. Aggressive mixing deflates them and you lose that airy texture.
• The batter can be made ahead and chilled overnight. The slow fermentation in the fridge adds even more depth of flavor.
• Cook on medium-low heat. Too high and the outside burns before the center sets.
• Serve blini warm, not hot. Screaming-hot blini will melt the caviar topping.

Variations

• Top with smoked salmon, creme fraiche, and a snip of fresh dill for a more accessible appetizer.
• Use the batter to make larger pancakes for a Russian-style breakfast with jam and sour cream.
• Add a tablespoon of fresh herbs like chives to the batter for an herbed version.