Blini Pancakes
Light, yeasted Russian buckwheat blini with a tender texture, pan-fried until golden.
- 1 hr 45 min
- 190 kcal
- Vegetarian
- Russian
Mellowpan tip: This one takes a while. Save it for a slower day, and swap it in when the week allows.
Ingredients
For 4 servings
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Steps
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Step 1:
In a large bowl, whisk together the buckwheat flour, all-purpose flour, salt, and yeast.
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Step 2:
Make a well in the center and pour in the warm milk, whisking until the batter is smooth.
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Step 3:
Cover the bowl and let the batter rise until doubled, about 1 hour.
1 h -
Step 4:
Stir the melted butter and egg yolk into the batter.
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Step 5:
In a separate bowl, whisk the egg white until stiff but not dry.
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Step 6:
Fold the whisked egg white into the batter.
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Step 7:
Cover the bowl and let the batter stand for 20 minutes.
20 min -
Step 8:
Heat butter in a large nonstick skillet over medium heat.
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Step 9:
Drop quarter-sized dollops of batter into the pan, being careful not to overcrowd it.
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Step 10:
Cook for about 1 minute, or until bubbles form.
1 min -
Step 11:
Turn the blini and cook for about 30 additional seconds.
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Step 12:
Transfer the finished blini to a plate and cover with a clean kitchen towel to keep warm.
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Step 13:
Add more butter to the pan and repeat the frying process with the remaining batter.
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