I am not sure how it is in your part of the world but at the moment here it is terrible weather. It seems that the short burst of spring kind of disappeared for a while. Too bad as I was so looking forward to have a long weekend during Easter with lots of sunshine and some spare time to work in the garden. It’s been a while that I had the luxury of three whole days of nothing planned, so better weather would have been nice. O well, on the plus side; it will be perfect for long sleep-inn’s in the morning, leisurely breakfast and some reading or watching movies. Ooo, that doesn’t sound too bad either, now does it. Gardening centers are traditionally completely packed for easter, which is weird if you think about it, but that seems to be the national day in which the entire nation decides to start working on the garden again! If the sun is shining I guess I would be no different. I do not like to work in the garden when it is raining though, so all the weeds will have to wait a little bit before being removed. I am sure they will not mind!

So enough about the weather now! For lunch today I finally, finally made the blinis that were on the menu for a while now. Just hadn’t gotten around to it or when I wanted to I didn’t feel like making them. But now I have. I did make blinis before as you can read here but that recipe was slightly different. I am not sure if this was a very traditional recipe either and I am sure Olga will tell me differently, but it was funny that, as soon as we decided that blinis would be the next thing to make, I kept getting new foodmagazines which featured blinis! And all look sort of the same. Olga told me that they are traditionally more like crepes in appearance and not at all like the thick little pancakes we see everywhere that are called blinis.Maybe they are different across varies part of Russia. I really do not know. But whatever they are called or whatever their origin; they are – for sure – very versatile. Because the taste is so neutral, you can combine them with both savoury things, as in the salmon and sourcream above or sweet as with the raspberry and honey below.

blinis | insimoneskitchen.com

I loved them with the salmon and it is a great lunch. Quick too, if you do not count the rising time of the batter, but it literally takes seconds to make them. I whipped some of the sourcream with dill, pepper and salt and voila, nice little treat. In addition to that I also made a couple with raspberries, which to be honest is my personal favorite. I just love raspberries and for some reason, pancakes, to me are all about sweet stuff. I’ve never really liked the “pizza” pancakes you can get at any pancake house around here these days. Sure I like pancakes with bacon and cheese, but in general pancakes need to be sweet. But that is just my twisted mind speaking. And technically these are not really pancakes ofcourse.

But… they are part of the “pancakes-around-the-world” theme that Nurit from FamilyFriendlyFood and Trissa from Trissalicious and I have going on at the moment. Sofar we have managed to make the Dutch treat “poffertjes“, the Danish Aebleskiver and now the Russian Blinis.

Normally we all post together for a new recipes but due to a small misunderstanding our posts will be all over the place when it comes to the blinis. You can Trissa’s gorgeous chocolate blinis here and I will soon let you know where you can find Nurit’s too!

The recipe for these blinis is pretty simple:

Blinis with smoked salmon | insimoneskitchen.com
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3 from 1 vote



  • 150 gr all purpose flour
  • 2 eggs
  • 150 ml lukewarm milk
  • 3,5 gr of dry yeast
  • pinch of salt


  • For the sourcream; combine sourcream with some chopped dill and add salt and pepper to taste
  • Add flour, yeast, milk and the eggs together in a bowl and mix with a handmixer until smooth. Leave to rest and rise for about an hour at normal roomtemperature. To make the blinis heat a non-stick frying pan on medium heat and drop a tablespoon of batter in a pan. You can bake about four in one go as they are small.


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Obviously for the topping you can use whatever takes your fancy. I kept it more traditional but check out Trissa’s for a more fancy approach!

Blinis | insimoneskitchen.com

In addition to making them with salmon and making them also with raspberries I also made a few with apple and gorgonzola and dressed these with maple syrup. Oooo golden goodness… 🙂 So really you can combine these with just about anything that takes your fancy. You can eat them warm or you can eat them cold. Reheating them in the microwave literally takes seconds if you want them warm after all. They would also make quite a good starter or dessert!

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