Blinis are versatile, delicious mini pancakes (like a savoury pikelet), originally from Russia but now a go-to party canape. They can be used as a base for a variety of toppings, making it easy to whip up a batch and get creative. Here, we’ve gathered our best blini recipes, from the classic buckwheat batter with smoked salmon to modern polenta pancakes with a beautiful beetroot dip – all sure to be a hit with your friends and family.
Four-ways with blinis
Blinis with smoked salmon
Spelt blini with hot smoked salmon and crème fraîche
Wholemeal blini and salmon salsa
Poached eggs and smoked salmon on blini
Blinis with goat’s cheese
Green onion blinis with chilli crab salad
Smoked chicken salad on blini
Buckwheat blini
Potato blini with salsa cruda
Corn blini with avocado cream and crab
Do you serve blinis hot or cold?
Blinis are so versatile you can serve them hot or cold, it all depends on the recipe and occasion. For example, this wholemeal blini and salmon salsa recipe warms them in the oven before dressing and serving them. These ones with potato and salsa cruda, on the other hand, are served cool.
What is the difference between a pancake and a blini?
Pancakes are usually meant to be bigger, fluffier and often sweet, while blinis are small, more delicate and savoury. So the ingredients and cooking methods are slightly different for each one.
Traditionally, blinis also included yeast as a key ingredient in the batter. But according to King’s Fine Food, “a lighter and thinner form made from unyeasted batter is also common in Russia.” And these days, there are plenty of pancake, blini, pikelet and crepe variations that can be enjoyed sweet or savoury, hot or cold. It all depends on what you want.
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