Blini
February 14, 2010 at 4:32 AM Leave a comment
I post this picture in honor of Valentine’s Day. CAR is engaged! To celebrate, our family gathered in Boston with a bottle of champagne, a tin of caviar, and batch of homemade blini. I was in charge of the blini and selected this recipe because it doesn’t call for yeast. Highly recommended.
“Caviar and Salmon Blini Tortes,” Gourmet, February 2008
2 tablespoons buckwheat flour
3 tablespoons all-purpose flour
1 teaspoon sugar
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup whole milk
1 large egg, separated
1/2 stick unsalted butter, melted and cooled, divided
“Whisk together dry ingredients in a bowl. Add milk and yolk and whisk until smooth. Beat egg white with a clean whisk in another bowl until it just holds soft peaks. Fold into batter along with 2 tablespoons melted butter.
Brush a 12-inch nonstick skillet with some of remaining melted butter, then heat over medium heat until hot. Working in batches of 6 or 7, drop 1 level tablespoon batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden, 45 seconds to 1 minute. Flip over and cook 1 minute more. Brush blini on both sides with some of remaining melted butter, then transfer to a plate and keep warm, covered with foil. Brush skillet with butter between batches.”
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