Russian pancakes called Blinis are small fluffy savory pancakes usually served as appetizers topped with caviar or smoked salmon and sour cream. They are perfect for dinner parties as they can be hold in one hand and eaten in one bite while holding a Mimosa with your other hand. They are savory pancakes but you can also serve them with a sweet topping such as jam, fresh fruits with whipped cream, or chocolate.
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Russian pancakes are fluffy, crispy and slightly thicker than general pancakes and can be regular size (4 in - 10 cm) or small (2 in - 5 cm), like a bite-size, very practical for buffets.
The proper recipe for blinis is quite complicated, it requires yeast and whipped egg whites.
This is an easier version of blinis very similar to the regular pancakes and they work very well. Baking powder is used instead of yeast and all the ingredients are mixed together all at once.
Russian Pancakes and seafood
These Russian pancakes are usually served with seafood or caviar, our favorite is smoked salmon. They are delicious also with shrimps, crab meat, smoked mackerel.
To season it you can use sour cream, mayonnaise, aioli ( see recipe below) or salsa tartar.
They are very popular here in France known with the name Blinis. You can find them already made at any Supermarkets in the seafood section.
If you don't have time, you can buy Blinis and sauces and assemble them just before serving them.
However, they are not difficult to make and fresh blinis taste so much better.
To complement the goodness, make sure you buy a good quality smokes salmon, of course, we buy Irish.
Ingredients
These are the ingredients you need for this easy version of blinis:
- flour: I use all purpose flour (type 00), for a more traditional recipe you can use wheat flour
- milk: use whole milk for a richer flavor
- fresh eggs: I have my own chicken and my eggs are always fresh
- melted butter: let the butter cool down before mixing it into the batter
- baking powder: to make the pancakes light and fluffy
- salt: just a pinch
- light oil for griddle: safflower or canola oil
See recipe card for measurements
Instructions
- Blend all the ingredients for the pancakes with an electrical blender.
- Put a heavy-based frying pan or an iron griddle over high/medium heat and wait until it is warm before cooking the pancakes
- Pour the oil into a small cup and with the use of a brush grease lightly the pan
- Pour the batter over the hot griddle making pancakes with 4 in - 10 cm or 2 in - 5 cm in diameter depending on your needs.
- Once you see bubbles appearing through the batter, turn the pancakes on the other side.
- When the pancakes are done and you removed them from the pan, brush the pan with oil again before pouring more pancakes to cook
Small blinis (2 in - 5 cm)
If you want to serve the blinis with salmon as an aperitif or for a buffet, it is better to make small blinis. Guests can hold them in their hands and eat them in one bite.
Assemble the Blinis with salmon
- Arrange all the blinis on a serving tray
- First, lay a slice of salmon then add the seasoning: either sour cream, mayonnaise or aioli
- Add a swirl of lemon zest on top
Top tips
- Before you start making the blinis, make sure all ingredients are at room temperature
- Make smaller blinis if you want to serve them at a buffet
- Before you cook the blinis, make sure the griddle is nicely hot
- If you want to make Aioli with store-bought mayonnaise, just mix it with 1 or 2 minced garlic clove.
How to make Aioli from scratch
If you don't have time, you can buy the aioli already made, but if you want to make it yourself you can either make it with store-bought mayonnaise or with homemade mayonnaise.
If you never made homemade mayonnaise before, check out my article and you will find all the hints and tips to make a perfect homemade mayonnaise. Before you get started, make sure all ingredients are at room temperature.
- In a bowl whisk the egg with salt, pepper and the mustard.
- Very slowly add the vegetable oil, in a thin but continuous flow.
- Add the lemon juice or the vinegar with the minced garlic at the end
- Keep in the fridge for 3 to 4 days
If you want to make Aioli with store-bought mayonnaise, just mix it with 1 or 2 minced garlic clove.
How to serve Russian Pancakes
If you are hosting a dinner party you can serve small Russian Pancakes as an appetizer. If you made small blinis you can serve them on a buffet. It will be very easy for guests to help themselves. If you want to make your dinner very special, you can also serve them with caviar, like the Russians.
They should be slightly warm but they are fine at room temperature.
Blinis are a more refined version of the usual crackers and so many ways to serve them. Besides seafood, you can find more ideas in my next article 4 savory pancake ideas for a dinner party.
More salmon recipes
If you like to serve salmon as a starter I can also suggest a very easy starter: Salmon Tartare or Maki and Uramaki Sushi.
If you want to serve a delicious main dish with salmon, I would highly recommend my salmon, cod and scallops fish pie.
For seafood ideas for the Feast of Seven Fishes, check out this Web Story.
If you are making this Russian pancakes Blinis leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.
📋 Russian Pancakes (Blinis) with Salmon
Ingredients
For the blinis
- 1 ½ cup flour type 00 optional Pain multi-céréales
- 1 ¼ cup milk
- 1 fresh eggs
- 2 tablespoon melted butter
- 1 teaspoon baking powder
- 1 pinch salt
- 2 tablespoon light oil for griddle (safflower or canola oil)
For the aioli
- 1 egg yolk
- 1 teaspoon Dijon mustard
- ⅔ cup vegetable oil
- 2 teaspoon lemon juice or white vinegar
- 1 clove peeled garlic cloves
- salt & pepper
- 7 oz smoked salmon good quality
- 1 lemon zest
Equipment
Instructions
Make the blinis
- Blend all the ingredients for the pancakes with an electrical blender.1 ½ cup flour, 1 ¼ cup milk, 1 fresh eggs, 2 tablespoon melted butter, 1 teaspoon baking powder, 1 pinch salt
- Put a heavy-based frying pan or an iron griddle over high/medium heat and wait until it is warm before cooking the pancakes
- Pour the oil or butter into a small cup and with the use of a brush grease lightly the pan2 tablespoon light oil for griddle
- Pour the batter over the hot griddle making pancakes 10 or 5 cm in diameter depending on your needs.
- Once you see bubbles appearing through the batter, turn the pancakes on the other side.
- When the pancakes are done and you removed them from the pan, brush the pan with oil again before pouring more pancakes to cook
Make the Aioli
- All ingredients should be at room temperature
- In a bowl whisk the egg with salt, pepper and the mustard.1 egg yolk, 1 teaspoon Dijon mustard
- Very slowly add the vegetable oil, in a thin but continuous flow.⅔ cup vegetable oil
- Add the lemon juice or the vinegar with the garlic at the end2 teaspoon lemon juice or white vinegar, 1 clove peeled garlic cloves, salt & pepper
- Keep in the fridge for 3 to 4 days
Assemble the Blinis
- Arrange all the blinis on a serving tray
- First, lay a slice of salmon then add a teaspoon of aioli7 oz smoked salmon
- Add a swirl of lemon zest or capers on top1 lemon zest
Video
Notes
- Before you start making the blinis, make sure all ingredients are at room temperature
- Make smaller blinis if you want to serve them at a buffet
- Before you cook the blinis, make sure the griddle is nicely hot
- If you want to make Aioli with store-bought mayonnaise, just mix it with 1 or 2 minced garlic clove.
Brian Jones
They sound really delicious, I always fail to remember pancake day and usually get the nod when folk come home from work and tell me on facebook that it is pancake day and they have had their pancakes... Now I am forewarned and am planning some pancakes on Tuesday.
BTW these look so very good!
Laura
Thank you Brian, I am sure your wife would love those either for Valentine or pancake day.
Deanna
I do a w bi-weekly Sunday brunch and this would be perfect on a brunch table! I love it!!!
Laura
That is a great idea and I am sure you have a nice cocktail to serve them with.
Ramona
Blinis are so good and I love them with caviar and any seafood, we actually buy them in France every time we come. There are certain things we always get when we come to France like cheese, fois gras and blinis without a fail.
I always said I’m going to make my own but this time, that’s it, I know I’m gonna give them a go. Thank you for sharing Laura. Merci beaucoup!
Laura
Thank you Ramona. Already made blini are very handy to have and if you are very busy it is a good solution. If you make them yourselve you will have more space to buy more cheese or fois grass next time you are in France
Ramona
Ha ha - good thinking Laura! Taken on board. Definitely will make my own now 😉
Laura
I convinced you I guess
M
Sounds delicious, but... What is described here (small, thick pancakes) would be called "blinchiki" in Russia, whereas "blini" are very thin (crepes). Neither would be served with caviar, smoked salmon, or aoili in Russia.
Laura
Thank you for your feedback, I am very happy to hear the background of the recipes. This blini is how it is done here in France, how interesting that is Russia is totally different. Thank you for adding this information