Wholewheat Blini

Forget those awful rubberised discs of polystyrene you find on the supermarket shelves. Make your own blini, they are easy to do and the result is amazing. These can be made a day or so ahead and kept in an airtight container or frozen, though, if you can, make as fresh as possible.

Category:  Starters & Salads Canapes & Cocktails  - 


For 10 people


  • 125 g wholewheat flour
  • 125 g plain flour
  • sachet fast active yeast
  • 1 tsp salt
  • 375 ml tepid milk
  • 2 eggs - separate the yolkand white of 1 of them.

Wholewheat Blini Directions

  1. 1. In a large bowl, mix the flours with the yeast and salt. Beat in the tepid milk, 1 whole egg and 1 egg yolk until evenly blended. Leave in a warm place to rise for 1 hour. (If it is a little chilly, I cover with cling film and pierce a few holes in the top)
  2. 2. Lightly whisk the remaining egg white and fold into the batter, using a metal spoon.
  3. 3. Using a hot, non-stick frying pan cook spoonfuls at a time. When the top begins to bubble the underside should be cooked. Flip and cook on the other side.

  4. You can make the blini's as large or as small as you want to. The small cocktail size are perfect to serve with drinks and for a starter, just slightly increase the size and serve one per person.