Buckwheat Blini

Let's Cook

1. Step 1.

   Combine in a small saucepan: ¾ cup (175g) milk; 3 tablespoons (45g) butter

2. Step 2.

   Heat until the butter is melted. Let cool to between 105° and 115°F. Stir in: 1 teaspoon active dry yeast

3. Step 3.

   Let stand 5 minutes, then stir until the yeast is completely dissolved. Whisk together in a large bowl: ½ cup (65g) all-purpose flour; ½ cup (60g) buckwheat flour; 1 tablespoon (10g) sugar; ½ teaspoon salt

4. Step 4.

   Whisk the milk mixture into the flour mixture until well combined. Cover tightly with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.

5. Step 5.

   Make the blini immediately or stir the batter down and refrigerate, covered, for up to 8 hours. If the batter has been refrigerated, let stand at room temperature for 20 minutes before proceeding.

6. Step 6.

   Stir to deflate the batter, then whisk in: 2 large eggs

7. Step 7.

   Let the batter stand 5 minutes. To cook, follow the instructions in Pancakes or Griddle Cakes, using a heaping tablespoon of batter for each blini. If the batter becomes puffy, gently stir it down before making more cakes. To make larger, crêpe-like blini, whisk an additional: ¼ cup (60g) milk

8. Step 8.

   into the batter. Use ⅓ cup batter per pancake and tilt the skillet to allow the batter to spread into an 8- to 9-inch round. Cook, turning once, until browned on both sides.