Summary

Ingredients

• 0.25 liter ¼ water, lukewarm (approx. 45 degrees)
• 0.5 ½ pack yeast (dry yeast)
• 1 pinch (s) sugar
• 75 g buckwheat flour
• 300 g flour (wheat flour)
• 0.5 liter ½ milk, lukewarm (approx. 45 degrees)
• 3 egg yolks, lightly beaten
• 0.5 teaspoon ½ salt
• 1 teaspoon sugar
• 250 g butter, melted, clarified, cooled
• 0.5 liter ½ sour cream
• 3 egg whites

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Instructions

1. Pour the lukewarm water into a small bowl and sprinkle the yeast with a pinch of sugar. Let stand for 2-3 minutes, then stir to completely dissolve the yeast. Place in a warm, draft-free place (oven switched off) for 8 to 10 minutes until the solution has doubled in size.
2. Put 40 g buckwheat flour and 300 g wheat flour in a large bowl. Press a well in the middle and add ¼ L of lukewarm milk and the yeast solution. Using a wooden spoon, slowly mix the flour with the liquid, then beat vigorously until the dough is smooth. Cover the bowl loosely with a towel and put it back in the warm, draft-free place for 3 hours.
3. Stir the dough thoroughly and vigorously beat the rest of the buckwheat flour (25 g) under it. Cover with a towel and place the dough again in the designated place for 2 hours.
4. Then stir again and gradually add the remaining ¼ L milk and the 3 egg yolks, salt, sugar, 3 tablespoons clarified butter and 3 tablespoons sour cream.
5. Using a whisk, beat the egg whites in a large bowl until they form firm white peaks when you lift the beater out of the bowl. Carefully but thoroughly pull the stiff ice snow with a rubber spatula under the dough, which is loosely covered with a cloth and placed in our place for another 30 minutes.
6. Take the bowl out of the oven and preheat the oven to 100 degrees.
7. Use a pastry brush to thinly grease the bottom of a 25-30 cm diameter pan with melted butter. Put the pan on high heat until a drop of water splashed into it immediately hisses. Pour about 3 tablespoons of batter into the pan for each blini (you can fry 3 at a time) and fry for 2-3 minutes. Then brush the surface lightly with butter. Turn the blinis and cook for another 2 minutes until golden brown. Keep the blinis warm in the oven. Fry the remaining blinis in the same way.
8. They are served hot and the remaining butter and sour cream are served in bowls. Traditionally, the blinis are coated with melted butter, topped with a pile of red caviar or a slice of smoked fish and poured with a spoonful of sour cream. If black caviar is served, omit the sour cream.