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Fluffy Onion Blini


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Rate this recipe 4.4/5 (9 Votes)


  • For the Pancakes:
  • 4 tablespoons vegetable oil
  • 1 large onion, cut into small dice
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 eggs, separated
  • 2 cups buttermilk
  • 3 tablespoons unsalted butter, melted, plus 1 tablespoon
  • 1/4 teaspoon cream of tartar
  • 1/4 cup minced fresh dill, plus 10 fresh dill sprigs, for garnish
  • 1/2 pound thinly sliced smoked fish, for serving
  • Caviar, for serving (optional)
  • 2 lemons, cut into wedges, for serving
  • For the Sauce:
  • 1 cup crème fraîche or sour cream
  • 1/4 cup minced fresh dill
  • 1 shallot, minced
  • 3 tablespoons heavy cream
  • Salt
  • Freshly ground black pepper


Servings 10
Adapted from


Step 1

Make Batter:
Heat 2 tablespoons oil in a medium nonstick skillet over medium-high heat. Sauté onions, stirring often, until golden, 5-10 minutes. Set aside to cool.

Meanwhile, sift flour, baking powder, salt and pepper into a medium bowl. In a second bowl, whisk together egg yolks, buttermilk and melted butter. Set aside.

Beat egg whites with cream of tartar until soft peaks form, about 5 minutes.

Stir flour mixture, then minced dill and yolk mixture into cooled onions. Stir about 1/4 of beaten egg whites into batter. Pour batter on top of remaining whites and gently fold together until almost all of whites have disappeared. Chill in refrigerator at least 2 hours. (Batter can be made up to 48 hours in advance.)

Make Sauce:
Combine crème fraîche with dill and shallots. If too thick, thin with a little heavy cream, 1 teaspoon at a time. Season with salt and pepper to taste. Refrigerate until needed.

Make Pancakes:
Preheat oven to 175 degrees. In a small pot over medium heat, melt 1 tablespoon butter and stir in remaining oil.

Heat a large nonstick skillet over medium-high heat until very hot. Brush pan with melted butter-oil mixture. Pour a scant ½ cup batter for each pancake into pan and cook until golden and cooked through, about 5 minutes per side. As you go, transfer cooked blini to a baking sheet lined with a tea towel and keep warm in oven. Between batches, brush pan with butter mixture as needed.

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