The original blini (the word literally means ''yeast pancakes'') were made with buckwheat flour. Today, white flour is often added, to yield lighter blini.
- 1/4 teaspoon active dry yeast
- 1 cup lukewarm milk
- 1/2 cup buckwheat flour
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 2/3 cup all-purpose flour
- 2 tablespoons sour cream
- 1/4 cup heavy cream
- 2 eggs, lightly beaten
- 1 tablespoon unsalted butter, melted
- 1 tablespoon vegetable oil
- Melted butter and caviar, for serving
Combine the yeast and milk in a large bowl. Mix well, then add the buckwheat flour, sugar and salt. Mix thoroughly, cover with plastic wrap or a clean dish towel and set aside to rise until bubbles appear on the surface, about 1 hour.
Add the all-purpose flour, sour cream, heavy cream, eggs and butter. Mix well, cover and set aside to rise for 2 hours more.
Heat the oil in a large nonstick skillet over medium heat. Cook blini a few at a time (adding oil as necessary). Spoon the batter, 1 tablespoon at a time, into the hot pan and smooth with the back of a spoon (the blini will flatten as they cook). Cook until the edges brown and bubbles appear on the surface, about 1 minute. Flip the blini; cook for 30 seconds more. Transfer the finished blini to a plate and cover with a clean dish towel while finishing cooking. Serve the blini warm, brushed with melted butter if desired, and topped with caviar.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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