0 (0)


Buckwheat blini

Buckwheat blini
Kirk McKoy / Los Angeles Times

According to Alice Waters in the "Chez Panisse Menu Cookbook," whenever legendary chef Jeremiah Tower made blini at Chez Panisse, he'd recount how his Russian uncle felt about butter. You had enough only when it ran down and dripped off ... Read more

Total time: 40 minutes, plus rising time | Makes about 5 dozen blini
  • 2 cups whole milk
  • 1 1/4 teaspoons dry active yeast
  • 5 extra-large eggs, separated
  • 1/2 cup plus 2 tablespoons vegetable oil, plus additional oil to pan-fry the blinis
  • 1 1/2 cups (6.4 ounces) all-purpose flour
  • 1/2 cup (2 ounces) buckwheat flour
  • 3 tablespoons granulated sugar, divided
  • 1 tablespoon kosher salt
  • 1/4 cup melted butter, plus additional butter to pan-fry the blinis

Step 1Heat up the milk in a small pot until it is lukewarm. Transfer to a heat-resistant container, and rain the yeast over the warm milk. Stir to help the yeast dissolve, and let it sit for 5 minutes to activate.

Step 2Meanwhile, transfer the egg yolks to a medium mixing bowl and slowly add the oil in a thin, steady stream while whisking vigorously. The idea is to emulsify the oil into the yolks.

Step 3Sift flours, 1 tablespoon of the sugar and salt into a separate bowl, and make a well in the center. Pour the yolk mixture and the dissolved yeast into the well, and start whisking from the center out, slowly drawing in more and more flour while working out the lumps. Once the mixture looks smooth, cover with a kitchen towel or plastic film and let rise at room temperature for 1 1/2 to 2 hours or until it has doubled in size.

Step 4In the stand up mixer, set up with the whisk attachment, beat the egg whites until foamy. Add the remaining 2 tablespoons of sugar and continue to whisk at high speed until soft peaks form. Fold the egg whites into the batter, alternating with the melted butter.

Step 5To make the blinis, heat up a non-stick skillet over medium heat. Coat the skillet with a thin film of equal parts oil and butter. Spoon dollops of about 1/8 cup of batter over the hot surface just as if you were making silver dollar pancakes. Flip each one when small bubbles start to form, and continue to cook on the other side for another minute. Put finished blinis on a separate plate. Wipe the skillet clean with a kitchen rag or paper towels and repeat previous steps to make more blinis.

Note: Adapted from a recipe by Roxana Jullapat. Blini can be topped with a fried egg and kimchi. See story for ideas on toppings.


Mount Zion's hot cheesecake
Mount Zion's hot cheesecake


Japanese asparagus with pounded sesame sauce
Japanese asparagus with pounded sesame sauce

Sliced Avocado With Poppy Seed Vinaigrette
Sliced Avocado With Poppy Seed Vinaigrette

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Warm shrimp cocktail with mescal
Grilled onigiri with soy mirin sauce
Mackerel pickled in white wine