Caviar Blinis (Tiny Pancakes, Big Luxury)

Caviar is luxury. Blinis are humble. Together? Pure magic.

Mini fluffy buckwheat pancakes. Silky crème fraîche. Salty, briny caviar. A sprinkle of chives. One bite. That’s it. That’s the whole recipe. New Year’s Eve. Anniversary. Tuesday. You deserve it.

Ingredients

Makes about 20 blinis (serves 4 as an appetizer).

For the Blinis:

• ½ cup buckwheat flour
• ½ cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup milk (or buttermilk)
• 1 large egg, separated
• 2 tablespoons unsalted butter, melted
• Butter or oil for frying

For the Toppings:

• ¼ cup crème fraîche or sour cream
• 1 oz (30g) caviar (osetra, beluga, or salmon roe for budget option)
• Fresh chives, finely chopped
• Optional: lemon wedges, finely chopped red onion, hard-boiled egg yolk

Step-by-Step Instructions

Step 1: Make the Blini Batter

1. In a bowl, whisk buckwheat flour, all-purpose flour, baking powder, and salt.
2. In another bowl, whisk milk, egg yolk, and melted butter.
3. Combine wet and dry ingredients. Mix until just combined.
4. In a separate bowl, whip egg white until soft peaks form. Fold gently into batter.

Step 2: Cook the Blinis

1. Heat a nonstick pan over medium heat. Lightly butter.
2. Drop 1 tablespoon of batter per blini. Cook for 1–2 minutes until bubbles form.
3. Flip. Cook for another minute until golden. Repeat with remaining batter.

Step 3: Assemble

1. Top each warm blini with a small dollop of crème fraîche.
2. Add a small spoonful of caviar.
3. Sprinkle with fresh chives.

Step 4: Serve

1. Arrange on a platter. Serve immediately with champagne or chilled vodka.
2. Pop. Eat. Feel fancy.

Summary

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Yield: About 20 blinis

Difficulty: Easy

Storage Notes

Blinis freeze beautifully. Caviar does not. Assemble fresh.

• Freezer (blinis only): Freeze cooked blinis in a single layer, then bag. Freeze for up to 2 months. Reheat in a dry pan or toaster.
• Fridge (blinis): Store for up to 3 days. Reheat before serving.
• Caviar: Keep refrigerated. Open just before serving. Never freeze.
• Pro tip: Use a non-metal spoon for caviar (metal can affect the taste). Mother-of-pearl, plastic, or wood are best.