Prep 0 mins
Cook 40 mins
Blini are thin buckwheat pancakes. Russian Blini are served with sour cream and caviar or smoked salmon. However, they also make a nice Hanukkah breakfast with some jam or pancake syrup on top. From the Jewish Holiday cookbook. The rising time is included in the cooking time.
- 1 (1/4 ounce) packet fast-rising active dry yeast (2 1/4 tsp)
- 3⁄4 cup warm water
- 2 tablespoons warm water
- 1 tablespoon honey
- 3⁄4 cup buckwheat flour
- 1⁄4 cup all-purpose white flour
- 1⁄4 cup instant nonfat dry milk powder
- 2 tablespoons low-fat sour cream or 2 tablespoons low-fat plain yogurt
- 1 1⁄2 tablespoons butter or 1 1⁄2 tablespoons margarine, melted and cooled
- 2 large eggs, separated
- 1 pinch salt
- In a medium-sized bowl, combine the yeast, water, and honey; Let mixture rest for about 5 minutes, or until foamy.
- Stir in the flours, milk powder, sour cream, melted butter, and egg yolks; Cover 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 bowl, beat egg whites with the salt just until they form stiff peaks; do not overbeat, 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 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 and cook just until lightly browned on the second side.
- Yield 30 2 1/2 to 3" blini.