Russian Buckwheat Blini (Oladyi)
Buckwheat oladyi. The perfect bite sized snack for parties. They make a delicious appetizer as well. Make the perfect buckwheat oladyi’s yourself today.
Servings Prep Time
20blini/oladyi 15minutes
Cook Time Passive Time
15minutes 3hours
Servings Prep Time
20blini/oladyi 15minutes
Cook Time Passive Time
15minutes 3hours
Ingredients
Instructions
  1. Mix strong white flour, buckwheat flour and salt into a bowl.
  2. Separate the egg yolks from the egg whites into separate bowls.
  3. Pour the milk into a saucepan and bring to a boil, once it starts to boil, immediately turn off the heat and take the pan off the heat. Don’t keep on boiling the milk, you want it to just reach that boiling point.
  4. While whisking add yeast and egg yolks. Keep on whisking till the egg yolks are fully incorporated. Add the sour cream and whisk till fully incorporated.
  5. Slowly pour in the milk mixture into the flour mixture and keep whisking while you pour in the batter. Keep on whisking till you’ve got a smooth batter. Cover the bowl with some clingfilm and set aside in a warm place for about an hour.
  6. Use an electric whisk to whip up the egg whites till they’ve got soft peaks. After the batter has rested for an hour you can see that the batter has risen slightly. Using a spatula, gently fold in the egg white a little bit at a time into the batter till fully incorporated. Cover the bowl with clingfilm and set aside for 2 hours.
  7. After 2 hours, heat up some butter in a frying pan (medium high heat) and pour in the batter a tablespoon at a time. When the oladyi starts to get dry around the edges and on top and you can see little air bubbles form at the top of the oladyi you can turn over the oladyi and cook it for another minute or so on the other side, till golden. When golden on both sides the oladyi is done. Repeat with the remaining batter till all blinis are done.
  8. Buckwheat oladyi’s are best served warm. You can top them with sour cream or cream cheese and salmon or caviar, or any other topping of your liking.
Recipe Notes

Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.

  • Buckwheat oladyi’s are best served warm, if you want to make them in advance, simply quickly heat them up again in a frying pan before serving or pop them in the microwave for a few seconds before serving.
  • If you’re not able to get strong white flour you can substitute with all purpose flour. Using strong white flour will help the dough to rise more and create a lighter oladyi.