Originating from Russia, these pancakes were originally topped with caviar and sour cream, but you can top these however you please!
ingredients
Buckwheat Blinis
Toppings
directions
Dissolve 1 teaspoon (5 mL) of the sugar into 1/2 cup (125 mL) warm water.
Sprinkle yeast over water; let stand for 10 minutes or until frothy.
In separate bowl and using electric mixer, beat egg and egg yolk, 1 1/2 cups (375 mL) of the milk and remaining sugar together.
Add flours and salt and beat for 1 minute or until very smooth.
Pour in yeast mixture; beat for about 1 minute or until smooth.
Beat in 1/4 cup (50 mL) of the butter.
Cover with plastic wrap and tea towel; let rise in warm draft-free place for 1 hour or until doubled in bulk.
In heavy saucepan, heat milk over medium heat until bubbles appear around edge.
Pour milk into batter in thin steady stream, stirring with wooden spoon.
Cover and let rise for 40 minutes.
Heat nonstick crêpe pan or small nonstick skillet over medium heat; brush lightly with some of the remaining butter.
Using about 2 tablespoons (25 mL) of batter per blini and without over stirring the mixture, pour batter into pan, making three small blini.
Cook until bubbles form on the top and the underside is brown, about 1 minute.
Flip and cook until golden, about 30 seconds.
Repeat with remaining batter, brushing pan lightly with melted butter as needed.
Serve with toppings.
Yield: 50 blinis