Sourdough Buckwheat Blinis: Fuss Free Flavours


  1. 130 ml milk (around 4 oz)
  2. ½ tsp dried yeast
  3. 80 g ripe sourdough leaven (around 3 oz)
  4. egg separated into yolk and white
  5. 40 g white flour (around 1.4 oz)
  6. 40 g buckwheat flour (around 1.4 oz)
  7. ½ tsp salt
  8. 1 tbsp butter for cooking


  1. Warm the milk to about 30°C (86°F), and whisk in the yeast to dissolve it.

  2. Add the sourdough leaven and egg yolk to the milk and mix together.
  3. Then mix in the flour, buckwheat flour and salt. Cover, and leave for about one hour to allow the yeast to work – it’s ready when spongy, aerated and bubbly.

  4. When ready, preheat a heavy bottomed frying, pancake or blini pan on a medium to low heat.
  5. Whisk the egg whites to soft peaks and fold into the batter.
  6. Wipe the pan with a little butter, and spoon in the mixture, using about 1 tablespoon per blini, to make them sized for an easy mouthful.
  7. Turn once, when brown on the bottom.
  8. Allow to cool before adding the toppings: we went for smoked salmon, sour cream and lumpfish roe, but let the imagination reign. How about smoked trout with a horseradish soured cream; or a delicate slice of roast beef, again with horseradish? Or make them a little larger and serve for a breakfast treat with rich and creamy scrambled eggs, garnished with smoked salmon.

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Recipe Credit: Fuss Free Flavours