A side dish from the Russian kitchen.

Ingredients

• 1/2 cup Buckwheat
• 2/3 Cup Flour
• 1/2 tsp Salt
• 1 tsp Yeast
• 1 cup Milk
• 2 tbs Butter
• 1 Seperated Egg

Method

1. 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.
2. Make a well in the center and pour in 1 cup warm milk, whisking until the batter is smooth.
3. Cover the bowl and let the batter rise until doubled, about 1 hour.
4. Enrich and Rest the Batter Stir 2 tablespoons melted butter and 1 egg yolk into the batter.
5. In a separate bowl, whisk 1 egg white until stiff, but not dry.
6. Fold the whisked egg white into the batter.
7. Cover the bowl and let the batter stand 20 minutes.
8. Pan-Fry the Blini Heat butter in a large nonstick skillet over medium heat.
9. 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.
10. Turn and cook for about 30 additional seconds.
11. 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.

Source

This recipe is adapted from TheMealDB (id 53080), a free community-curated recipe API. Original listing: themealdb.com.

A walkthrough video is available at https://www.youtube.com/watch?v=GsB8ZI5vREA.

Original source noted by the contributor: https://www.thespruceeats.com/russian-blini-recipe-buckwheat-pancakes-1136797.