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Russia − Blinis
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cups milk, scalded and cooled
packages quick rising yeast
/2 cup warm water (105F)
teaspoon sugar
/2 cup buckwheat flour
cups all−purpose flour
eggs, separated
/2 teaspoon salt
tablespoons sour cream
tablespoons melted butter, cooled; plus more for cooking
1/2 cups additional milk
Put the yeast in water and add sugar. Let sit for 5 minutes,
then stir to dissolve the yeast.
In an electric mixer combine the scalded (cooled) milk, yeast
mixture, both flours, the egg yolks only, salt, sour cream,
and melted butter. Mix thoroughly. Beat the egg whites until
they form soft peaks and gently fold into the batter. Allow
to rise for 30 minutes, and then stir in additional milk.
Heat an electric skillet to 400F, or a large frying pan on
medium high. Brush the pan with a bit of butter and fry the
pancakes using 3 tablespoons of batter for each. They should
be about 3 to 4 inches in diameter. Cook until golden and
turn. Serve with lumpfish caviar and/or sour cream.
Russia − Blinis
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