Blini Pancakes
Blini are yeasted buckwheat pancakes that arrive at the table impossibly tender, with lacy edges and a slight chew from their batter. The magic lies in separating eggs and folding whipped whites into the yeast-risen batter just before cooking, creating those signature air pockets. Buckwheat, despite its name, contains no wheat and carries an earthy minerality that balances rich toppings like sour cream or caviar. Russians have perfected this technique over centuries, and it shows in every bite.
Instructions
In a large bowl, whisk together 1/2 cup buckwheat flour, 2/3 cup all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon yeast.
Make a well in the center and pour in 1 cup warm milk, whisking until the batter is smooth.
Cover the bowl and let the batter rise until doubled, about 1 hour.
Enrich and Rest the Batter Stir 2 tablespoons melted butter and 1 egg yolk into the batter.
In a separate bowl, whisk 1 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.
Pan-Fry the Blini Heat butter in a large nonstick skillet over medium heat.
Drop quarter-sized dollops of batter into the pan, being careful not to overcrowd the pan.
Cook for about 1 minute or until bubbles form.
Turn and cook for about 30 additional seconds.
Remove the finished blini onto a plate and cover them with a clean kitchen towel to keep warm.
Add more butter to the pan and repeat the frying process with the remaining batter..
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