Blini
A yeast-fermented buckwheat and wheat batter, left to proof for its tangy flavor and spongy texture — tied to the pre-Lenten Maslenitsa festival, and genuinely different from the baking-powder pancakes 'blini' often gets shortened to.
Vegetarian
⚠ Contains: Gluten, Egg, Dairy, Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 cup buckwheat flour
- 1 cup all-purpose flour
- 2 1/4 tsp instant yeast
- 2 cups warm milk, divided
- 2 eggs, separated
- 2 tbsp sugar
- 1/2 tsp salt
- 2 tbsp butter, melted
- Butter, for cooking
- Sour cream, smoked salmon, or caviar, to serve
Steps
- Dissolve the yeast in 1 cup of the warm milk with a pinch of the sugar and let sit 10 minutes until foamy.
- Whisk in the buckwheat flour and half the all-purpose flour, then cover and let ferment in a warm spot for 1 hour.
- Whisk in the remaining flour, egg yolks, sugar, salt, remaining milk, and melted butter.
- Let the batter rest and proof again for 30-45 minutes, until bubbly.
- Beat the egg whites to soft peaks and gently fold them into the batter.
- Cook small rounds of batter in a lightly buttered pan over medium heat, flipping once golden on the underside.
- Serve warm with sour cream, smoked salmon, or caviar.