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Title: Russian Blini
Categories: Bread
Yield: 4 Servings
| AMERICAN MEASUREMENTS | ||
| 2 | c | Milk; warmed |
| 1 | c | Water; warmed |
| 1 | Cake yeast | |
| 2 1/4 | c | Sifted buckwheat flour |
| 3 | Eggs; separated | |
| 2 | tb | Butter or margarine |
| 1 | ts | Granulated sugar |
| 1 | ts | Salt |
| Melted butter or margarine | ||
Mix a half cup of milk with the water. Crumble yeast and add, stirring until smooth. Stir in about 1 cup of the flour. Cover and let rise in a warm place for about 3 hours.
Separate eggs and beat yolks until light and lemon colored. Add remaining milk, softened butter, sugar and salt. Beat thoroughly. add to dough, mix well, and add remaining flour a little at a time, beating. Whip egg whites stiff and fold into batter. Let stand at room temperature for 40 minutes.
In a 6 or 7-inch skillet pour a little melted butter just to coat bottom; when hot, pout two tablespoons of the batter in and fry until golden brown on underside. Brush topside with a little melted butter and turn. Brown and keep hot in a 300 degree F oven until all pancakes are made. Serves 4 to 6.
Top with strips of smoked salmon and sour cream.
Source: Bon Appetit, January 1977; typos by Dorothy Flatman 1996 From: Dorothy Flatman Date: 08 Jul 97 National Cooking Echo Ä
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