Ingredients
- Buckwheat1/2 cup
- Flour2/3 Cup
- Salt1/2 tsp
- Yeast1 tsp
- Milk1 cup
- Butter2 tbs
- Egg1 Seperated
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 13 steps
In a large bowl, whisk together 1/2 cup buckwheat flour, 2/3 cup all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon yeast.
Make a well in the center and pour in 1 cup warm milk, whisking until the batter is smooth.
Cover the bowl and let the batter rise until doubled, about 1 hour.
Enrich and Rest the Batter
Stir 2 tablespoons melted butter and 1 egg yolk into the batter.
In a separate bowl, whisk 1 egg white until stiff, but not dry.
Fold the whisked egg white into the batter.
Cover the bowl and let the batter stand 20 minutes.
Pan-Fry the Blini
Heat butter in a large nonstick skillet over medium heat.
Drop quarter-sized dollops of batter into the pan, being careful not to overcrowd the pan. Cook for about 1 minute or until bubbles form.
Turn and cook for about 30 additional seconds.
Remove the finished blini onto a plate and cover them with a clean kitchen towel to keep warm. Add more butter to the pan and repeat the frying process with the remaining batter.
