Blini Pancakes
Light, tender Russian-style blini made with buckwheat and wheat flours, enriched with butter and egg for a delicate, slightly nutty pancake perfect with savory or sweet toppings.
Servings
4
Difficulty
Easy
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Ingredients
main
- 0.5 cup buckwheat flour
- 0.6666666667 cup all-purpose flour
- 0.5 tsp salt
- 1 tsp yeast
- 1 cup milk (warm)
- 2 tbsp butter (melted)
- 1 pcs egg (separated)
Directions
- Whisk together buckwheat flour, all-purpose flour, salt, and yeast in a large bowl.
- Make a well in the center and pour in warm milk, whisking until the batter is smooth.
- Cover the bowl and let the batter rise until doubled, about 1 hour.
- Stir melted butter and egg yolk into the batter.
- In a separate bowl, whisk the 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.
- Heat butter in a large nonstick skillet over medium heat.
- Drop quarter-sized dollops of batter into the pan without overcrowding; cook until bubbles form, about 1 minute.
- Turn and cook for about 30 seconds more until lightly browned.
- Transfer finished blini to a plate and cover to keep warm; add more butter to the pan and repeat with remaining batter.