- 1/2 cup all-purpose flour
- 1/2 cup buckwheat flour
- 1 1/2 tablespoons sugar
- 1 (1/4-ounce) package active dry yeast
- 1/4 teaspoon salt
- 1 cup whole milk
- 1/4 cup butter, cut into pieces
- 2 large eggs, lightly beaten
- Melted butter
- Whisk together first 5 ingredients in a large bowl.
- Heat milk and butter in a saucepan over low heat; stir until butter melts and thermometer registers 110°. Pour warm milk mixture into flour mixture, and whisk until smooth. Cover with plastic wrap, and let rise in a warm place, free from drafts, until doubled in volume (1 to 1 1/2 hours).
- Whisk buckwheat batter to deflate; whisk in eggs.
- Heat griddle or large skillet over medium heat, and brush lightly with melted butter. Working in batches, spoon 1 tablespoon batter onto griddle, spacing at least 2 inches apart. Cook until bubbles form on top and begin to pop, about 1 to 2 minutes. Turn blini; cook 1 minute or until golden brown on bottom. Cover with foil, and keep warm while cooking remaining blini.
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