Blini is Russian mini pancakes popular in Scandinavia. They differ from regular Scandinavian pancakes by raising them with yeast. Should you make real blinds, there should be buckwheat flour in the batter, and you will get pancakes that taste great served with chopped raw onions, crème fraîche and capelin* roe or smoked salmon and sour cream.
* A small fish of the North Atlantic, resembling a smelt. It is abundant in coastal waters and provides a staple food for humans and many animals.
25 g [0,9 oz] yeast
3 dl [0,6 pt] milk or 2 dl [0,4 pt] milk and 1 dl [0,2 pt] beer
2 dl [0,4 pt] flour
2 dl [0,4 pt] buckwheat flour
1 dl [0, pt] melted margarine or butter
1/2 tsp salt
For the serving:
Capelin roe (or local red roe)
Finely chopped onions
 Crumble the yeast. Heat some of the milk until it is lukewarm and desolve the yeast in it. Whip in the egg yolks and the rest of the milk (and beer). Add flour and salt and stir till you got a smooth and even batter. Set the batter to rise for about 1 hour. Mix in melted butter and whipped egg whites. Fry the batter at relatively low heat.
 Make small pancakes and fry them a nice brown on both sides. The blini must be well dine. Serve them hot and fresh on hot plates with chopped raw onions, crème fraîche and capelin roe or smoked salmon and sour cream.