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Source: Saveur Magazine
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  40 blini
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
Combine yeast and milk in a large bowl. Mix well, then add 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 surface, about 1 hour.

Add all purpose flour, sour cream, heavy cream, eggs, and butter. Mix well, cover, and set aside to rise for 2 hours more.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook blini a few at a time (adding oil as necessary). Spoon batter, 1 tablespoon at a time, into hot pan and smooth with back of spoon (blini will flatten as they cook). Cook until edges brown and bubbles appear on surface, about 1 minute. Flip blini; cook for 30 seconds more. Transfer finished blini to a plate and cover with a clean dish towel while finishing cooking. Serve 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.
Date Added: 01/01/2008
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