Blini Pancakes

Ingredients

• 1/2 cupbuckwheat flour
• 2/3 cupall-purpose flour
• 1/2 tspsalt
• 1 tspyeast, instant or active dry
• 1 cupmilk, warm
• 2 tbspbutter, melted, plus extra for the pan
• 1egg, separated — yolk into batter, white whipped

Method

1. 1

   In a large bowl, whisk together the buckwheat flour, all-purpose flour, salt, and yeast. Make a well in the centre and pour in the warm milk, whisking until the batter is smooth.

2. 2

   Cover the bowl and let the batter rise until doubled, about 1 hour.

3. 3

   Stir the melted butter and egg yolk into the risen batter.

4. 4

   In a separate bowl, whisk the egg white until stiff but not dry. Fold gently into the batter. Cover and let stand for 20 minutes.

5. 5

   Heat a little butter in a large non-stick skillet over medium heat. Drop quarter-sized dollops of batter into the pan without overcrowding. Cook for about 1 minute until bubbles form, then turn and cook for a further 30 seconds.

6. 6

   Remove the finished blini to a plate and cover with a clean kitchen towel to keep warm. Add more butter to the pan and repeat until all the batter is used.