Blini Pancakes
Traditional Russian buckwheat and all-purpose flour pancakes (blini) enriched with melted butter and egg yolk, folded with whipped egg white, and pan-fried into small, tender rounds.
Pasos
- 1
In a large bowl, whisk together 0.5 cup buckwheat flour, 0.6667 cup all-purpose flour, 0.5 teaspoon salt, and 1 teaspoon yeast.
- 2
Make a well in the center and pour in 1 cup warm milk, whisking until the batter is smooth.
- 3
Cover the bowl and let the batter rise until doubled, about 60 minutes.
- 4
Stir in 2 tablespoons melted butter and 1 egg yolk into the batter.
- 5
In a separate bowl, whisk 1 egg white until stiff, but not dry.
- 6
Fold the whisked egg white into the batter.
- 7
Cover the bowl and let the batter stand for 20 minutes.
- 8
Heat butter in a large nonstick skillet over medium heat.
- 9
Drop quarter-sized dollops of batter into the pan and cook for about 1 minute or until bubbles form; turn and cook for about 30 more seconds. Repeat with the remaining batter.
