Entree: Russia – Moscow & Central Russia – Блины с икрой ➤ Bliny s ikroy (Thin Russian pancakes served with fish roe, sour cream, and chives)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 1 hr

Total 1 hr 35 min

Ingredients

- 1 1/4 cups (300 ml) whole milk, warmed
- 1 tsp (4 g) active dry yeast
- 1 tbsp (12 g) granulated sugar
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) buckwheat flour
- 1/2 tsp (3 g) fine salt
- 2 large eggs, approx. 3.5 oz (100 g) total
- 3 tbsp (45 g) unsalted butter, melted, plus extra for frying
- 1/2 cup (120 ml) warm water (if needed to thin batter)
- 4 oz (115 g) caviar (sturgeon or good-quality salmon roe)
- 1 cup (240 g) sour cream or Russian smetana
- 2 tbsp (6 g) fresh chives, finely chopped
- Lemon wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a small bowl stir the warm milk, yeast, and sugar; let sit 5–10 minutes until foamy.
2. In a large bowl whisk the flours and salt. Make a well, add the eggs and melted butter, then pour in the yeasted milk; whisk to a smooth batter. If batter is very thick, whisk in up to 1/2 cup (120 ml) warm water to reach a pourable but slightly thick consistency.
3. Cover the bowl and let the batter rise in a warm place 45–60 minutes until slightly puffed and bubbly.
4. Heat a nonstick or well-seasoned skillet over medium heat and brush lightly with butter. Pour 2–3 tablespoons (30 to 45 ml) batter per blin to make 3–4 inch (7–10 cm) rounds. Cook 1–2 minutes until edges set and bubbles appear, flip and cook 30–60 seconds until lightly browned. Keep finished blini warm in a low oven while cooking the rest.
5. To serve, stack 3–4 blini per person. Spoon about 1 tbsp (15 g) sour cream onto each, top with 1 oz (28 g) caviar per serving (divide evenly), sprinkle with chopped chives and offer lemon wedges. Serve immediately while blini are warm.

1. In a small bowl stir the warm milk, yeast, and sugar; let sit 5–10 minutes until foamy.
2. In a large bowl whisk the flours and salt. Make a well, add the eggs and melted butter, then pour in the yeasted milk; whisk to a smooth batter. If batter is very thick, whisk in up to 1/2 cup (120 ml) warm water to reach a pourable but slightly thick consistency.
3. Cover the bowl and let the batter rise in a warm place 45–60 minutes until slightly puffed and bubbly.
4. Heat a nonstick or well-seasoned skillet over medium heat and brush lightly with butter. Pour 2–3 tablespoons batter per blin to make 3–4 inch (7–10 cm) rounds. Cook 1–2 minutes until edges set and bubbles appear, flip and cook 30–60 seconds until lightly browned. Keep finished blini warm in a low oven while cooking the rest.
5. To serve, stack 3–4 blini per person. Spoon about 1 tbsp (15 g) sour cream onto each, top with 1 oz (28 g) caviar per serving (divide evenly), sprinkle with chopped chives and offer lemon wedges. Serve immediately while blini are warm.