Russian Blinis With Caviar
|Active dry yeast||1⁄2 Ounce (1 Package)|
|Warm water||1 1⁄2 Cup (24 tbs) (115 Degree F)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Buckwheat flour/Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|Eggs||3 , separated|
|Melted unsalted butter||1⁄4 Cup (4 tbs)|
|Warm milk||1 1⁄2 Cup (24 tbs) (115 Degree F)|
|Sour cream/Creme fraiche||4 Tablespoon (Adjust Quantity As Needed)|
|Caviar||4 Tablespoon (Red And Black Colored, Adjust Quantity As Needed)|
In a medium bowl combine the yeast and warm water.
Set the mixture in a warm place for 15 to 20 minutes.
Slowly add the all-purpose flour.
Cover the mixture with a kitchen towel and let it rise in a warm place for 1 hour.
In a separate bowl combine the buckwheat flour, egg yolks, butter, salt, sugar, and milk.
Add the mixture to the dough.
Stir well to blend all of the ingredients.
Cover and let the batter rise for 1 hour.
Just before cooking, beat the egg whites until stiff.
Fold them into the batter.
Heat a greased, heavy griddle over medium-high heat.
Drop the batter on the griddle by the tablespoon, cooking each pancake until browned on both sides.
Allow the blinis to cool slightly.
Place a dollop of sour cream or creme fraiche on each blini.
Top with red and black caviar