These blini require a little prep time and some waiting time but they are well worth it!
- 150 ml whole milk
- 70 g buckwheat flour
- 70 g strong white flour
- 1 tsp salt
- 2 free range eggs separated
- 4 g dry instant yeast
- 100 g sour cream or yoghurt
- 25 g butter
Heat the milk until it boils and then immediately turn off the flame.
Put the flours and salt into a large bowl.
Separate your eggs into two bowls.
Stir the yeast into the hot milk and whisk vigorously.
Add the egg yolks into the milk and whisk vigorously again.
Add in the sour cream or yoghurt and whisk to combine.
Pour the wet ingredients into the bowl of flour and stir with a wooden spoon until smooth.
Cover with plastic wrap and set aside for about 1 hour, until expanded and bubbly.
Whisk the egg whites to soft peaks and gently fold them into the mixture with a metal spoon.
Cover and leave for another 2 hours.
To cook, heat some olive oil in a pan over medium, high heat and then add spoonfuls of batter to cook until bubbly.
Flip them over and cook until golden brown.
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