Blinis are a typical appetizer in Russia these fluffy, puffy and tasty buckwheat pancakes are traditionally served with smetana (a type of crème fraiche) and Russian caviar. I serve them with whitefish roe, crème fraiche, finely chopped red onion, dill and lemon. Fry the blinis in a small pan for the most beautiful results and don’t be stingy with the batter. These blinis should be really fluffy.
Ingredients
- 2 free-range eggs
- 7 fl oz (200 ml) milk
- ⅓ oz (12 g) fresh yeast
- 3½ fl oz (100 ml) lager
- 4½ oz (125 g) buckwheat flour
- 3 oz (75 g) plain flour
- 1 tsp salt
- 2 oz (50 g) butter
- Butter for cooking
- Whitefish roe, crème fraiche, finely chopped red onion, dill and lemon, to serve
How to Make It
- Separate the yolks from the whites.
- Warm the milk until it is lukewarm.
- Crumble the yeast in a bowl, stir in the milk and lager and mix until the yeast is dissolved.
- Whisk the flours in a little at a time and add salt and yolks.
- Let the batter rise in the bowl under a cloth until it doubles in size, about an hour.
- Melt the butter, let it cool and mix it into the batter.
- Whip the egg whites into stiff peaks and carefully fold them into the batter.
- Cook the blinis in butter into small, thick pancakes (10 cm/4 inches in diameter) in a pan over medium heat.
- Serve with whitefish roe, crème fraiche, finely chopped red onion, dill and lemon.