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home > recipes > breads > blini
from Providence, RI 1 packet "quick"-type active dry yeast 3/4 cup plus 2 tablespoons warm (105 to 115 degrees F.) water 1 tablespoon honey 3/4 cup (light) buckwheat flour 1/4 cup all-purpose white flour, preferably unbleached 1/4 cup instant nonfat dry milk powder 2 tablespoons commercial sour cream or plain yogurt 1 1/2 tablespoons butter or margarine, melted and cooled 2 large eggs, separated Pinch of salt For Frying: Butter, margarine, vegetable oil, or non-stick cooking spray To Serve (optional): Commercial sour cream or plain yogurt Caviar Very thinly sliced smoked salmon (or "lox") Instructions In a medium-sized bowl, combine the yeast, water, and honey. Let the mixture rest for about 5 minutes, or until it is foamy. Stir in the flours, milk powder, sour cream, melted butter, and egg yolks. Cover the bowl with plastic wrap and let the batter rest for 30 minutes. It will not rise very much, but will form bubbles on the surface. In a separate, clean bowl, beat the egg whites with the salt just until they form stiff peaks; do not overbeat them, or they may be difficult to fold. Gently, but thoroughly, fold the beaten whites into the batter. Preheat a griddle or large skillet over medium-high heat and lightly grease it. Spoon 1-1/2- to 2-tablespoon measures of the batter onto the preheated griddle. When bubbles have formed on the surface of the pancakes, and the bottoms are browned, turn them once and cook just until lightly browned on the second side. Serve the blini with the desired accompaniments, or with pancake syrup. Makes about 30 2-1/2 to 3-inch blini

Blini


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keyword: blini
ethnicity: russian
recipes for breads
recipes by mamabear
Email Address:
(posted May 18, 2002)

from Providence, RI

1 packet "quick"-type
active dry yeast
3/4 cup plus 2 tablespoons warm (105 to 115 degrees F.) water
1 tablespoon
honey
3/4 cup (
light) buckwheat flour
1/4 cup all-purpose white
flour, preferably unbleached
1/4 cup instant nonfat
dry milk powder
2 tablespoons commercial
sour cream or plain yogurt
1 1/2 tablespoons
butter or margarine, melted and cooled
2 large
eggs, separated
Pinch of salt

For Frying:
Butter, margarine, vegetable oil, or non-stick cooking spray

To Serve (optional):
Commercial
sour cream or plain yogurt
Caviar
Very thinly sliced
smoked
salmon (or "lox")

Instructions
In a medium-sized bowl,
combine the
yeast, water, and honey. Let the mixture rest for about 5 minutes, or until it is foamy. Stir in the flours, milk powder,
sour cream, melted butter, and egg yolks. Cover the bowl with plastic wrap and let the batter rest for 30 minutes. It will not rise very much, but will form bubbles on the surface.

In a separate,
clean bowl, beat the egg whites with the salt just until they form stiff peaks; do not overbeat them, or they may be difficult to fold. Gently, but thoroughly, fold the beaten whites into the batter.

Preheat a
griddle or large skillet over medium-high heat and lightly grease it. Spoon 1-1/2- to 2-tablespoon measures of the batter onto the preheated griddle. When bubbles have formed on the surface of the pancakes, and the bottoms are browned, turn them once and cook just until lightly browned on the second side. Serve the blini with the desired accompaniments, or with pancake syrup.

Makes about 30 2-1/2 to 3-inch
blini



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