Blini (Thin Russian Pancakes)

For best flavor the batter should rest 1-2 hours before frying. (The batter can even be made up to a day in advance, just keep it refrigerated until 30 minutes before you are ready to use it, and then continue the recipe from this point.)Yield: 20-24 (6 inch) blini

📝 Ingredients

• 2 1/2 c milk, (warmed to 80-90F)
• 1 Tbsp sugar
• 2 tsp active dry yeast
• 1 c whole wheat flour
• 1 c buckwheat flour (or whole wheat flour)
• 2 eggs, (separated)
• 1 tsp salt
• 1 Tbsp butter

👨‍🍳 Instructions

1. 1Mix warm milk and sugar until the sugar dissolves. Sprinkle the yeast over top of the milk and let the mixture stand until the yeast begins to foam, 10 min.
2. 2Mix in the flours and set the batter aside to rest for 1-2 hours. (The batter can even be made up to a day in advance, just keep it refrigerated until 30 minutes before you are ready to use it, and then continue the recipe from this point.)
3. 3Mix the egg yolks and salt into the batter.
4. 4Place the egg whites in a medium bowl and beat them until stiff peaks form. Fold the beaten egg whites into the batter just before frying the pancakes.
5. 5Melt butter in a small, 8 inch skillet. Pour ½ cup of batter into the skillet, tilting the skillet to coat the entire bottom. Cook the blini over medium heat for roughly 2 minutes. When the top begins to dry out, flip the pancake and cook for another 1-2 minutes on the second side. (As you pan gets hot, you may need to reduce the heat to keep the blini from burning.)
6. 6Place the cooked blini on a warm plate in a low oven while you continue with the remaining batter.
7. 7To serve, roll the blini with smoked salmon, sour cream, chopped onions, pickles, fish, or caviar. For sweet blini, try topping them with jam or honey.