Buckwheat Blini


1/3 cup buckwheat flour
2 cups all-purpose flour
1 tablespoon sugar plus
1 pch sugar
1 teaspoon coarse salt plus
1 pch coarse salt
1 cup warm milk (105 to 115 degrees)
1 ounce fresh yeast or
1 ½ pkgs teaspoon active dry yeast
6 lrgs eggs separated
1/3 cup unsalted butter melted
1/3 cup wheat beer
Vegetable oil for cooking


In a large bowl, combine buckwheat flour, all purpose flour, 1 tablespoon sugar, and 1 teaspoon salt. In a medium bowl, combine warm milk and yeast, stirring until combined. Whisk in egg yolks and melted butter. Add milk mixture to dry ingredients and stir just until combined. Add beer, and stir to combine.
In a large bowl, combine egg whites, pinch of salt, and pinch of sugar. Beat egg whites until soft peaks form. Gently, but thoroughly, fold egg whites into batter. Cover, and let rise for 1 1/2 hours.
Heat a plett pan (Swedish pancake pan), which will keep your blini at a uniform size, or a skillet over medium heat until hot. Lightly oil pan and, using a 2-ounce ladle, pour batter into pan. Cook 45 seconds, turn, and cook for an additional 30 seconds.
These can also be baked: Heat oven to 500 degrees to 550 degrees. Use lightly oiled 2- to 2 1/2-inch diameter nonstick pans. Bake 4 to 5 minutes on one side, turn, and bake an additional 1 minute.
Serve the blini with smoked caviar and smoked salmon, and top with creme fraIche and lemon.
This recipe yields 20 blini.
Yield: 20 blini




Thursday, February 11, 2010 - 7:14am



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