John Myers
Ingredients for 10 servings:
- 250 g wheat flour, 405
- 250 g buckwheat, ground
- 20 g yeast, fresh
- 900 ml milk, or half milk half water
- 3 tbsp butter
- 2 egg yolks
- 1 tsp sugar
- Salt
- Oil or clarified butter
Instructions
Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes
Buckwheat pancakes with yeast
Melt the butter. Gently warm the milk and sugar in a saucepan. Place them in a bowl with the crumbled yeast and dissolve the yeast in the milk. Mix both types of flour with the milk. Stir the egg yolk, butter and salt into the batter, cover, and let rise in a warm place for one hour. Heat oil or clarified butter in a pan. Add one tablespoon of batter to each blini. The batter is very runny and will spread easily. When bubbles form on the surface of the blini and the edges are light brown, turn them over and cook the other side in the same way. The blini taste best warm. You can make them ahead of time and then warm them up in the oven. They go well with smoked fish or dips.
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