Blini

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.

INGREDIENTS

1 cup buckwheat flour

1 active dried yeast ( ¼ oz)

1 tsp salt

1 egg, separated

1 tsp sugar

¾ cup lukewarm milk

1 tbsp butter for sautéing

METHOD

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 other

8.     Serve with sour cream, caviar, salmon.