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“Blini are thin buckwheat pancakes. Russian Blini are served with sour cream and caviar or smoked salmon. However, they also make a nice Hanukkah breakfast with some jam or pancake syrup on top. From the Jewish Holiday cookbook. The rising time is included in the cooking time.”
READY IN:
40mins
SERVES:
15
YIELD:
30 blini
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium-sized bowl, combine the yeast, water, and honey; Let mixture rest for about 5 minutes, or until foamy.
  2. Stir in the flours, milk powder, sour cream, melted butter, and egg yolks; Cover bowl with plastic wrap and let the batter rest for 30 minutes (It will not rise very much, but will form bubbles on the surface).
  3. In a separate bowl, beat egg whites with the salt just until they form stiff peaks; do not overbeat, or they may be difficult to fold; Gently, but thoroughly, fold the beaten whites into the batter.
  4. Preheat a griddle or large skillet over medium heat and lightly grease it; Spoon 1-1/2- to 2-tablespoon measures of the batter onto the preheated griddle; When bubbles have formed on the surface of the pancakes, and the bottoms are browned, turn them and cook just until lightly browned on the second side.
  5. Yield 30 2 1/2 to 3" blini.

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