Blini Recipe
Ingredients
| 1/2 cake compressed yeast | ||
| Sugar | 1/4 Teaspoon | |
| Warm water | 1/2 Cup (16 tbs) | |
| Buckwheat flour | 1 1/2 Cup (16 tbs) | |
| Warm milk | 1 1/2 Cup (16 tbs) | |
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Eggs | 3 , separated | |
| Salt | 1/2 Teaspoon | |
| Melted butter | 2 Tablespoon | |
| Butter | 1/2 Cup (16 tbs) | |
Directions
Mash the yeast with the sugar in a small bowl.
Mix in the water and set aside in a warm place for about 10 to 15 minutes or until the yeast is puffed up.
Put the buckwheat flour in a large mixing bowl, beat in the yeast mixture and enough of the milk to make a smooth batter the consistency of thick cream.
Cover the bowl with a cloth and leave in a warm place for 2 hours or until the batter has risen and doubled in bulk.
Meanwhile, make a second batter.
Put the all-purpose flour into another bowl and beat in the egg yolks, salt, melted butter and the remaining milk.
Combine the two batters, cover the bowl and leave in a warm place for 30 minutes.
Beat the egg whites until stiff, fold into the batter, cover again and leave in a warm place for 20 minutes more.
Heat a large, heavy frying pan or griddle.
Add 1 tablespoon of the butter and when it is sizzling, pour in 4 separate tablespoons of the batter to make 4 blini.
Cook for about 1 minute or until golden.
Turn the pancakes and if necessary add more butter.
Cook for 1 minute.
Keep warm while you cook the remainder.
Mix in the water and set aside in a warm place for about 10 to 15 minutes or until the yeast is puffed up.
Put the buckwheat flour in a large mixing bowl, beat in the yeast mixture and enough of the milk to make a smooth batter the consistency of thick cream.
Cover the bowl with a cloth and leave in a warm place for 2 hours or until the batter has risen and doubled in bulk.
Meanwhile, make a second batter.
Put the all-purpose flour into another bowl and beat in the egg yolks, salt, melted butter and the remaining milk.
Combine the two batters, cover the bowl and leave in a warm place for 30 minutes.
Beat the egg whites until stiff, fold into the batter, cover again and leave in a warm place for 20 minutes more.
Heat a large, heavy frying pan or griddle.
Add 1 tablespoon of the butter and when it is sizzling, pour in 4 separate tablespoons of the batter to make 4 blini.
Cook for about 1 minute or until golden.
Turn the pancakes and if necessary add more butter.
Cook for 1 minute.
Keep warm while you cook the remainder.
Chef
