Side · Russian
Blini Pancakes
A good side is the glue of a dinner table. This one has held a lot of meals together for me.
Method
- 1.In a large bowl, whisk together 1/2 cup buckwheat flour, 2/3 cup all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon yeast.
- 2.Make a well in the center and pour in 1 cup warm milk, whisking until the batter is smooth.
- 3.Cover the bowl and let the batter rise until doubled, about 1 hour.
- 4.Enrich and Rest the Batter
- 5.Stir 2 tablespoons melted butter and 1 egg yolk into the batter.
- 6.In a separate bowl, whisk 1 egg white until stiff, but not dry.
- 7.Fold the whisked egg white into the batter.
- 8.Cover the bowl and let the batter stand 20 minutes.
- 9.Pan-Fry the Blini
- 10.Heat butter in a large nonstick skillet over medium heat.
- 11.Drop quarter-sized dollops of batter into the pan, being careful not to overcrowd the pan. Cook for about 1 minute or until bubbles form.
- 12.Turn and cook for about 30 additional seconds.
- 13.Remove the finished blini onto a plate and cover them with a clean kitchen towel to keep warm. Add more butter to the pan and repeat the frying process with the remaining batter.
Notes
A squeeze of lemon at the very end wakes almost any savoury dish up. I forget this more often than I should.
Don't skip resting things that need resting. I always want to, and I'm always wrong to.
