Tired of the same old appetizers? These small, savory buckwheat pancakes—sometimes known as "blini"—are as simple to make as your Saturday morning silver dollar pancakes. And when they're paired with tangy blue cheese spread and a drizzle of honey, they make a delicious update on conventional cheese and crackers.

Sarah Karnasiewicz

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Credit: Sarah Karnasiewicz

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
Makes about 18
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk together the buckwheat flour, all purpose flour, baking powder, baking soda, sugar, and salt. In a separate, small bowl, whisk together the egg, buttermilk, beer, and butter. Stir the egg mixture into the flour mixture until smooth (try not to overmix).

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  • Heat a large nonstick skillet or griddle over medium heat and lightly grease with melted butter. For each blini, spoon a heaping tablespoon of batter onto the skillet. Cook until lightly browned and bubbles show on the surface, about 2 minutes, then flip and cook another minute. Transfer cooked blini to plate and place in a 200 degree oven to keep warm. Repeat, buttering the skillet between batches, until batter is gone. (If batter thickens up, thin with remaining buttermilk.)

  • In a small bowl, stir together the cream cheese and blue cheese until combined. Serve the blinis topped with the cheese mixture, seasoned with salt and pepper, and drizzled with honey.

Nutrition Facts

110 calories; fat 6g; saturated fat 3.5g; cholesterol 25mg; sodium 220mg; protein 3g; carbohydrates 10g; sugars 6g; fiber 1g; calcium 59mg.
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