An old typical Russian food, these little yeast pancakes are usually served with smoked salmon or caviar. However, using buckwheat flour can be very palate-specific and not to everyone's liking. If you're feeling adventurous, try these out.
1 cup buckwheat flour
1 active dried yeast ( ¼ oz)
1 tsp salt
1 egg, separated
1 tsp sugar
¾ cup lukewarm milk1 tbsp butter for sautéing
1. Mix the flour, yeast, and salt and make a well in the middle.
2. Beat egg yolk with sugar and ¾ cup warm water and add to the well. Mix well and cover with damp cloth to let rise until doubles in size – about 2 hrs.
3. Beat in the milk to make a thick, creamy batter, cover and leave for 1 hr until small bubbles appear on the surface.
4. Beat the egg white to soft peak stage, then fold into the batter.
5. Heat a heavy-bottom skillet or crêpe pan and brush with butter.
6. Drop 1 tsp of batter to make a blin about 1 inch in diameter.
7. Put on a plate in the oven to keep warm while you make the rest and don’t stack them on top of each other8. Serve with sour cream, caviar, salmon.