Blini

Ingredients

• 240ml whole milk, warmed to lukewarm
• 2 1/4 tsp (1 packet) active dry yeast
• 1 tsp sugar, plus 1 tbsp for the batter
• 90g buckwheat flour
• 95g all-purpose flour, divided
• 2 large eggs, separated
• 2 tbsp unsalted butter, melted, plus more for cooking
• 1/2 tsp salt
• 120ml warm milk, for loosening the batter
• Sour cream, to serve
• Smoked salmon or other smoked fish, to serve (optional)

Before you cook

• Warm the milk until lukewarm — it should feel warm, not hot, to the touch.
• Whisk 1 teaspoon of sugar and the yeast into the 240ml of warm milk.
• Let the yeast mixture stand for 10 minutes until foamy on top.
• Whisk the buckwheat flour and half of the all-purpose flour into the yeast mixture to form a thick, smooth batter.
• Cover the bowl with a damp cloth and set it in a warm place to rise for 1 hour, until doubled and bubbly.
• Separate the eggs, keeping the whites in a clean, dry bowl.

Steps

1. Whisk the egg yolks, melted butter, remaining tablespoon of sugar, and salt into the risen batter.
2. Stir in the remaining all-purpose flour along with the extra 120ml of warm milk until the batter is smooth and pourable.
3. Cover the batter again and let it rise a second time for 30 to 40 minutes.
4. Whisk the reserved egg whites until they hold soft peaks.
5. Gently fold the whipped egg whites into the risen batter, working quickly to keep as much air in as possible.
6. Heat a heavy skillet or blini pan over medium heat.
7. Brush the hot pan lightly with melted butter.
8. Ladle small rounds of batter, about 2 tablespoons each, onto the pan, spacing them apart.
9. Cook the blini for 1 to 2 minutes, until bubbles appear on the surface and the edges look set.
10. Flip each blini and cook for another minute, until the underside is golden.
11. Transfer the cooked blini to a plate and cover loosely with a clean towel to keep warm.
12. Brush the pan with more butter and repeat with the remaining batter.
13. Serve the blini warm, topped with sour cream and smoked salmon or fish if using.