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| What You Need: |
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THE BLINIS
2 cups milk, scalded and cooled
2 packages quick-rising yeast
˝ cup warm water (105°F)
1 teaspoon sugar
˝ cup buckwheat flour (Find in specialty or health food stores.)
2 cups all-purpose flour
3 eggs, separated
˝ teaspoon salt
3 tablespoons sour cream
3 tablespoons melted butter, cooled, plus additional for cooking
1˝ cups additional milk
TO SERVE THE BLINIS
Caviar (Black caviar is best with these. Black lumpfish caviar from Iceland or Denmark is just fine if you do not wish to spend a fortune on Russian caviar.)
Melted butter
Sour cream
Chopped, grated hardboiled egg
Chopped onion
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| How To Cook: |
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1. Scald the milk and cool to warm (105°F). Put the yeast in the water and add the sugar. Let sit for 5 minutes, and then stir to dissolve the yeast.
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2. In an electric mixer combine the milk, yeast mixture, both flours, the egg yolks only, salt, sour cream, and melted butter.
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3. Mix thoroughly. Beat the egg whites until they form soft peaks and gently fold into the batter. Allow to rise for 30 minutes.
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4. Stir in the additional milk.
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5. Heat an electric frying pan to 400°F. Brush the pan with a bit of butter and fry the pancakes using 3 tablespoons of batter for each. They should be about 3 to 4 inches in diameter.
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6. Cook until golden and turn. Keep blinis covered in a preheated 200°F oven until serving.
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7. Each person may add a bit of the garnishes to their blinis.
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NOTE:
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You can cook these ahead of time and refrigerate them in sealed plastic bags. Reheat them on a medium-hot griddle just before serving.
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