Light, yeasted Russian blini — buckwheat pancakes lifted with whisked egg white and fried into tender, lacy rounds, perfect for sweet or savoury toppings.
- 1/2 cup Buckwheat
- 2/3 Cup Flour
- 1/2 tsp Salt
- 1 tsp Yeast
- 1 cup Milk
- 2 tbs Butter
- 1 Seperated Egg
Tags:
PancakeVideo
Preparation
- In a large bowl, whisk together the buckwheat flour, all-purpose flour, salt and yeast.
- Make a well in the centre, pour in the warm milk, and whisk until smooth.
- Cover and leave to rise until doubled, about 1 hour.
- Stir the melted butter and egg yolk into the batter.
- In a separate bowl, whisk the egg white until stiff but not dry, then fold it into the batter.
- Cover and let stand for 20 minutes.
- Heat butter in a large non-stick skillet over medium heat. Drop in quarter-sized dollops of batter, without overcrowding, and cook for about 1 minute until bubbles form.
- Turn and cook for about 30 seconds more.
- Keep the finished blini warm under a clean towel, adding more butter to the pan and repeating with the remaining batter.
