Buckwheat Blini Pancakes

  • Prep: 40m
  • Cook: 15m
  • Serves: 10

These small traditional drop scones made with organic Buckwheat Flour are often served as canapés with sour cream and other toppings. Larger blinis are also delicious served with fruit purée or chocolate sauce. These small blinis can be frozen if not required immediately.


  1. Put the flour, baking powder and salt if used into a bowl, stir to combine and sieve into a mixing bowl or jug.
  2. Add the egg and half the milk and beat into a smooth paste.
  3. Beat in the remaining milk.
  4. Put a little oil into a large frying pan, roll it around to cover the surface and heat until the pan is nice and hot.
  5. Drop teaspoons of batter onto the pan to make small blinis.
  6. When bubbles appear on the surface of the blinis and the base is golden, turn them over and cook the other side. Transfer cooked blinis to a cooling rack.
  7. Repeat with the remaining batter.
  8. Wrap and store cold blinis in the fridge or freeze for another day.

Recipe by Doves Farm


All to be sourced organic where possible

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