Blinis – Russian Buckwheat Pancakes

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about 0,5 pt. / 2,5 dl milk
0,5 oz. / 15 g yeast
about  8,8 oz. / 250 g buckwheat
1/2 teaspoon sugar
1/4 teaspoon salt
3 egg yolks
1 tablespoon melted butter
1 egg white

Suggested drinks:
Vodka or mineral water

Warm the milk until it is lukewarm, crumble down the yeast and stir in half of the flour, sugar and salt. Cover the bowl with a warm damp towel and let dough stand and raise approximately 1 hour. Then add egg yolks, melted butter and remaining flour and work the dough until it is smooth.

[2] Let the dough stand and rise under the warm dam towel for about 1 hour. Work the stiffly whipped egg whites into the dough and let it rise again for about 15 min. From the dough fry small, thick and porous pancakes in butter.

[3] Server blinis covered with icy caviar or smoked salmon, kippers or smoked herring slices. Add a dollop of sour cream. One can also place a pancake on top of the filling.


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