Russian Blini-Buckwheat Pancakes Recipe

How to make it

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• Dissolve yeast in the 1/4 cup warm water. Mix egg yolks with sugar, salt and melted butter.
• Stir in remaining water and add flour gradually blending smooth.
• Beat egg whites stiff and fold into the mixture.
• Cover bowl with cloth and let the mixture rise double in volume at room temperature - could be up to 2 hours plus.
• Just before making blini, heat milk and pour over the blini batter
• The amount of milk or liquid you add depends on the type of flour used.
• Buckwheat flour makes a thicker batter and white flour a thinner batter. )
• Mix well .
• The batter should be fairly fluffy in texture buit quite pourable.
• Let the batter rest/rise an additional 15 to 30 minutes,.
• Cook blini in a hot buttered pan or griddle.
• Ladle about 1/2 cup batter to make a 3 to 4 inch blini , or drop from a
• tablespoon for smaller blini.
• I suggest you do the smaller size blini as these pancakes may be very delicate depending on the type of flour you choose for the
• recipe and it is easier to turn the smaller ones.
• Serve blini with sour cream, melted butter or as desired.
• Note: 100% buckwheat flour pancakes have a thicker spongier texture than do blini made with all white flour or combinations of both types of flour.
• Buckwheat flour may be purchased at natural foods or health food stores.