These delicious, yeasty pancakes made from a blend of buckwheat and wheat flour originate from Russia. Traditionally, they were made large enough to fold around other ingredients. Today the tendency is to make smaller, bite size blinis that serve as a base for various toppings. They are delicious served with Cilantro Gravlax accompanied by crème fraîche.
Ingredients
Instructions
- Mix the flours, sugar, salt and yeast in a bowl. Stir in the warm milk. Cover and set in a warm place to rise for 1 hour. (You can stop at this point, cover and put the batter in the refrigerator for 24 hours. Bring the mixture back to room temperature before proceeding.)
- Stir in the butter and egg yolks. Whisk the egg whites to soft peaks and gently fold into the batter using a rubber spatula. Cover and let rest 30 minutes.
- Heat a large skillet or crêpe pan over medium heat. Brush with melted butter and add the batter in spoonfuls. Cook until bubbles form on the surface, then flip and cook 1 minute or so on the other side. Remove and keep warm. Continue with the rest of the batter. These are best served warm, straight from the pan. If made in advance, let cool, cover with plastic wrap and reheat in a warm oven before serving.
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https://www.charlottepuckette.com/recipes/savory-tarts-and-quick-breads-recipes/buckwheat-blinis/
