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Buckwheat Pancakes
(Bliny)
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"Bliny" have a distinctive taste quite unlike the average griddlecake, mainly because they are made with a yeast batter. Their preparation should start about 6 hours before you plan to serve them. When the batter is complete, the pancakes must be cooked and served at once.
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| What You Need: |
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½ cup lukewarm water (110°F to 115°F)
1½ packages active dry yeast
½ cup buckwheat flour
2 cups white all-purpose flour
2 cups lukewarm milk (110°F to 115°F)
3 egg yolks, lightly beaten
½ teaspoon salt
1 teaspoon sugar
½ pound butter, melted and cooled
2 cups sour cream (1 pint)
3 egg whites
16 ounces red or black caviar or substitute 1 pound thinly sliced smoked salmon, sturgeon or herring fillets
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| How To Cook: |
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1. Pour the lukewarm water into a small, shallow bowl and sprinkle the yeast over it. Let the yeast stand 2 or 3 minutes, then stir to dissolve it completely. Set in a warm, draft-free spot (such as an unlighted oven) for 3 to 5 minutes, or until the mixture almost doubles in volume.
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2. In a large mixing bowl, combine ¼ cup of the buckwheat flour and the 2 cups of white flour. Make a deep well in the center and pour in 1 cup of the lukewarm milk and the yeast mixture.
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3. Slowly stir the flour into the liquid ingredients with a large wooden spoon, then beat vigorously until the mixture is smooth. Cover the bowl loosely with a towel and set it aside in the warm, draft-free spot for 3 hours, or until the mixture doubles in volume.
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4. Stir the batter thoroughly and vigorously beat in the remaining ¼ cup of buckwheat flour. Cover with a towel and let the batter rest in the warm draft free spot another 2 hours.
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5. Again stir the batter and gradually beat in the remaining cup of lukewarm milk and the 3 egg yolks, salt, sugar, 3 tablespoons of the melted butter and 3 tablespoons of the sour cream.
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6. With a whisk or a rotary or electric beater, beat the egg whites in a large bowl until they form stiff, unwavering peaks on the beater when it is lifted from the bowl. With a rubber spatula, fold the egg whites gently but thoroughly into the batter, cover loosely with a towel, and let the batter rest in the warm, draft-free spot for 30 minutes.
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7. Preheat the oven to 200°F. With a pastry brush, lightly coat the bottom of a 10-to 12-inch skillet (preferably with a nonstick surface) with melted butter. Set the pan over high heat until a drop of water flicked across its surface evaporates instantly.
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8. Pour in about 3 tablespoons of the batter for each pan- cake (you will be able to make about 3 at a time, each about 3 or 4 inches wide) and fry 2 or 3 minutes, then brush the top lightly with butter. With a spatula or your fingers, turn the pancake over and cook another 2 minutes, or until golden brown.
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9. Transfer the pancakes to an ovenproof dish and keep them warm in the oven while you fry the remaining pancakes similarly, adding additional butter to the pan as needed.
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10. Serve the bliny hot, accompanied by bowls of the remaining butter and the sour cream. Traditionally, the bIiny are spread with melted butter and a mound of red caviar or slice of smoked fish, then topped with a spoonful of sour cream. If you are serving black caviar, omit the sour cream.
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