Imperial Russian Blinis

James McIntosh discovers Russian food in London.


100g self raising flour

100g buckwheat flour

70g caster sugar

2 eggs

300ml milk

a little vegetable oil

To Serve:

Russian Smetana or soured cream


Dill sprigs

Serves 10


1. Place the flours and sugar into a large mixing bowl and whisk using a balloon whisk to combine. Add the eggs and half of the milk, whisk together and add the remaining milk to form a smooth pouring batter.

2. Place the vegetable oil onto a paper towel and rub over the Simmering Plate. Using a teaspoon, drop the mixture from the end of the spoon onto the simmering plate. Once bubbles appear turn them over with a palate knife and cook for a few more minutes.

3. Set onto a plate and serve with the soured cream, caviar and dill on top.

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