Russian blini ||Recipe

INGREDIENTS

• 2/3 cup (all-purpose)
• 1/2 cup flour (buckwheat)
• 1/2 teaspoon salt
• 1 teaspoon yeast (instant or rapid-rise)
• 1 cup milk (warm)
• 2 tablespoons butter (melted)
• 1 large egg (room temperature, separated)
  

PROCEDURES 

• In a large bowl, mix all-purpose flour, buckwheat flour, salt, and instant yeast and make a well in the center.
• Pour in milk, mixing until smooth. Cover and let rise until doubled, about 1 hour.
• Stir cooled melted butter and egg yolk into the batter. 
• In a separate bowl, whisk egg white until stiff but not dry. Fold into batter. Cover and let stand 20 minutes.


• Heat a nonstick skillet over medium heat. Drop quarter-size dollops of dough into pan without crowding.
• Cook for about 1 minute or until bubbles form and break. Turn and cook for about 30 seconds more. Cover blini and keep warm. Repeat with remaining batter.
• Serve with toppings of choice: red or black caviar, smoked salmon or other fish, chopped hard-cooked eggs, minced red or white onion, sour cream or creme fraiche, chopped dill, and lemon wedges.

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