Blinis are a classic pancake used not for breakfast, but for savory snacks. Serve them classically, topped with sour cream and caviar or smoked salmon.
INGREDIENTS | YIELDS 18–20 CAKES
- ⅔ cup milk
- ½ cup (1 stick) unsalted butter
- 2 teaspoons granulated sugar
- 1¾ teaspoons active dry yeast (1 package)
- 2 eggs, separated
- 1 teaspoon kosher salt
- ¾–1 cup buckwheat flour
In a small saucepan, combine milk, butter, and sugar. Bring to a boil. Remove from heat and set aside to cool to lukewarm.
Stir yeast into the lukewarm milk. Set aside until foamy, about 10 minutes.
Beat the egg yolks until light and foamy, and stir into batter. Add salt and enough buckwheat flour to create a loose batter. Cover with a moist towel and set aside until doubled, about 1 hour.
Whip egg whites to stiff peaks, and fold into risen batter. Rest 10 minutes.
Preheat griddle over medium heat. When hot, ladle batter out in ¼ cup puddles, and cook until bubbles appear on surface, about 30 seconds. Flip and cook 1 minute on the opposite side, until firm in the center.
Keep pancakes warm in a low oven while repeating with remaining batter.