Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson


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  • Level: Intermediate
  • Total: 1 hr 55 min
  • Prep: 25 min
  • Inactive: 1 hr
  • Cook: 30 min
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1/2-ounce fresh yeast

1 cup milk, warmed

2 large eggs, separated

1 cup sour cream

4 ounces all-purpose flour

1 teaspoon salt

Oil for frying


  1. Cream the yeast with a little milk, then add the remaining milk, the egg yolks and sour cream.
  2. Sift the flour and salt into a bowl and add the yeast mixture. Stir to make a thick batter. Leave for at least 1 hour in a warm place. The batter should now look bubbly. Stir well. Just before cooking, whisk the egg whites until stiff and fold them into the batter.
  3. Heat a little oil in the pan and pour off any excess. Then pour in a tablespoon of batter. Turn the pancake over when it shows bubbles on the top side. Cook lots. One bliny is never enough.

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