While traditional Russian blini call for yeast, these small, light and fluffy Giada’s Buckwheat Blini use baking powder and eggs for quick leavening alongside buckwheat flour, all-purpose flour, milk, and eggs. This quick and versatile Giada’s Buckwheat Blini recipe makes a delicious breakfast or appetizer that takes about 25 minutes to prepare and can serve up to 4 people.

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Recipe Ingredients

• ⅓ cup of buckwheat flour (around 45g)
• ½ cup of all-purpose flour (about 60g)
• 1 teaspoon of baking powder
• ¼ teaspoon of kosher salt
• 2 large eggs, at room temperature
• ⅔ cup of milk, at room temperature (around 160ml)
• Vegetable oil cooking spray

How To Make Giada Blini

1. Prepare the Batter: In a medium bowl, combine ⅓ cup of buckwheat flour, ½ cup of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of kosher salt. Whisk these dry ingredients together until they’re well incorporated, creating a light, airy mix.
2. Mix Wet Ingredients: In a separate small bowl, whisk 2 large eggs with ⅔ cup of milk until they’re fully combined. The milk and eggs need to be at room temperature for a smoother blend.
3. Combine the Mixtures: Pour the whisked egg and milk mixture into the bowl with the dry ingredients. Gently mix everything together, being careful not to overmix, to avoid making the batter tough. Leave a few lumps in the batter for the right texture.
4. Heat the Pan: Place a medium sauté pan over medium heat, allowing it to warm up for a couple of minutes. Lightly coat the pan with vegetable oil cooking spray to prevent sticking, ensuring a thin, even layer.
5. Cook the Blini: Spoon small amounts of the batter into the heated pan, using about a teaspoonful per blini. Spread each spoonful into a small round shape using the back of the spoon. Once you see bubbles forming on the surface of the blini, gently flip them using a spatula. Cook for about one more minute on the second side, just until the blini are cooked through.
6. Cool and Serve: Transfer the cooked blini to a wire rack to cool slightly before serving. Repeat the process with the remaining batter, lightly re-spraying the pan if necessary. Serve the blini warm or at room temperature, and enjoy with your favorite toppings!

Recipe Tips

• For Fluffy Blini: Rest the batter for 5-10 minutes before cooking. This brief rest period allows the baking powder to activate and air bubbles to form, creating fluffier and lighter blini.
• Alternative Flours: If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Buckwheat is naturally gluten-free, so the overall texture will still be tender.
• Using Buttermilk Instead of Milk: Replace the milk with buttermilk for a tangy kick and slightly thicker batter. This will give your blini an extra layer of flavor and a softer texture.
• Make-Ahead Tip: You can make the batter a few hours ahead and refrigerate it. Just give it a quick stir before using, and allow the batter to sit at room temperature for a few minutes before cooking.

Recipe FAQs and Variations

Check out More Recipes:

• Giada De Laurentiis Green Strata
• Giada Sweet Pea and Avocado Toast
• Giada Frittata With Asparagus, Tomato, and Fontina Cheese