Crispy Baked Blini with Sour Cream and Smoked Salmon
Baked Blini
Golden Russian pancakes baked until crispy, topped with silky sour cream, smoked salmon, and fresh dill. A sophisticated appetizer or brunch.
Nutrition (per serving)
Blini are Russian pancakes that have been enjoyed for centuries, and this baked version is an absolute game-changer for entertaining. Instead of standing at the stove flipping pancakes one by one, you bake them all at once—crispy on the outside, tender on the inside—then dress them up with your favourite toppings. It's the kind of recipe that looks fancy but honestly couldn't be simpler to pull off in your own kitchen.
The beauty of baked blini is their versatility. While smoked salmon and sour cream is the classic pairing that'll transport you straight to a Russian tea house, you can also top them with caviar, fresh herbs, caramelized onions, or even a dollop of crème fraîche with roasted beets. Make a big batch and let your guests build their own—it's always a hit at brunches and casual dinner parties.
Ingredients
- All-purpose flour:1 cup
- Buckwheat flour:½ cup
- Whole milk:1.25 cups
- Eggs:2 large
- Baking powder:1.5 tsp
- Salt:½ tsp
- Vegetable oil:3 tbsp
- Sour cream:¾ cup
- Smoked salmon:8 oz
- Fresh dill:3 tbsp
- Lemon:½ piece
- Black pepper:¼ tsp
- Capers:2 tbsp
Instructions
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Preheat your oven to 425°F and line two large baking sheets with parchment paper or lightly oil them.
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In a large mixing bowl, whisk together the all-purpose flour, buckwheat flour, baking powder, and salt.
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In another bowl, whisk together the milk, eggs, and vegetable oil until well combined.
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Pour the wet ingredients into the dry ingredients and stir until just combined—a few small lumps are perfectly fine and will keep your blini tender.
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Using a tablespoon or small cookie scoop, drop spoonfuls of batter onto your prepared baking sheets, spacing them about 2 inches apart. You should get about 16-20 blini.
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Bake for 18-20 minutes until the blini are golden brown and slightly crispy on the edges.
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While they bake, roughly chop the fresh dill and slice the lemon into thin wedges.
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Remove the blini from the oven and let them cool for just 2-3 minutes. Top each one with a small spoonful of sour cream, a piece of smoked salmon, a pinch of fresh dill, a few capers, and a tiny squeeze of lemon. Serve warm.
Tips & Notes
- Don't overmix your batter—a few lumps are your friend here and will keep the blini light and fluffy.
- You can make the batter ahead and refrigerate it for up to 4 hours, which is perfect for meal prep.
- If you can't find buckwheat flour, use all-purpose flour instead—the blini won't be quite as authentic, but they'll still be delicious.
- For a vegetarian version, skip the salmon and top with sautéed mushrooms and caramelized onions instead.
- Serve the blini warm straight from the oven for the best texture and flavour.
