Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 10 minutes
- 1 packet "quick"-type active dry yeast
- 3/4 cup plus 2 tablespoons warm (105 to 115 degrees F.) water
- 1 Tablespoon honey
- 3/4 cup (light) buckwheat flour
- 1/4 cup all-purpose white flour, preferably unbleached
- 1/4 cup instant nonfat dry milk powder
- 2 Tablespoons commercial sour cream or plain yogurt
- 1-1/2 tablespoons butter or margarine, melted and cooled
- 2 large eggs, separated
- Pinch of salt
- For Frying:
- Butter, margarine, vegetable oil, or non-stick cooking spray
- To Serve (optional):
- Commercial sour cream or plain yogurt
- Very thinly sliced smoked salmon (or "lox")
In a separate, clean bowl, beat the egg whites with the salt just until they form stiff peaks; do not overbeat them, or they may be difficult to fold. Gently, but thoroughly, fold the beaten whites into the batter.
Preheat a griddle or large skillet over medium-high 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 once and cook just until lightly browned on the second side. Serve the blini with the desired accompaniments, or with pancake syrup.
Yield: about 30 2-1/2- to 3-inch blini
Recipe Source: The Jewish Holiday Cookbook by Gloria Kaufer Greene (Times Books)
Reprinted with permission.