Buckwheat Blini

Recipe from


Ingredients

1 (1/4-ounce) envelope active dry yeast
1/2 teaspoon sugar
1/2 cup warm water (100° to 110°)
1/2 cup all-purpose flour
1 cup buckwheat flour
1/2 teaspoon salt
3 large eggs, separated
1 cup milk
1/3 cup butter, melted

Preparation

Combine yeast, sugar, and warm water in a 1-cup glass measuring cup; let stand 5 minutes.

Combine flours and salt in a large bowl; make a well in center.

Beat egg yolks lightly in a small bowl; add yeast mixture, milk, and butter. Add to dry ingredients, stirring with a whisk until mixture is smooth. Cover with a tea towel. Let mixture stand at room temperature 1 1/2 to 2 hours, or until batter is light, bubbly, and doubled in bulk.

Stir mixture to eliminate air bubbles.

Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter.

Drop blini batter by tablespoonfuls onto a hot, lightly greased griddle.

Cook until tops are covered with bubbles and edges look cooked; turn and cook until lightly browned. Keep warm. Serve with sour cream and your selection of caviar.

Note:

November 1999
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