Buckwheat Blini
This recipe makes classic buckwheat blinis, and calls for a sponge to be made the night before. It helps give the blini a tangy flavor that can't be recreated using other methods. It is leavened with yeast.
For the Sponge
- 1 1/3 cups whole buckwheat flour
- 1 1/2 cups warm water
- 1/3 cup instant dry milk
- 1 1/2 teaspoons instant dry yeast
For the Batter:
- 2 eggs room temperature, separated
- 1/2 cup milk
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup butter melted
Batter:
Beat the yolks until light in a medium mixing bowl, then add the milk, sugar, and salt. Add the batter into the yolks, and let rest for 45 minutes.
Add in the butter. Whip the egg whites until medium peaks form, and then fold into the batter.
Heat a blini pan (or other heavy frying pan) over medium low heat. Add about 2-3 tablespoons of blini batter to the lightly oiled pan, and cook like regular pancakes, turning once bubbles burst on the top. Flip, then continue cooking until lightly browned and cooked through.
Repeat. Keep blinis covered on a plate or stacked in a warm oven as you are cooking them.