Russian blini

Ingredients for 1 servings:

• 180 g wheat flour
• 2 tsp dry yeast
• ½ tsp salt
• 1 tsp sugar
• 2 eggs, separated
• 200 ml milk
• some butter for the frying pan
• 300 g sour cream
• 150 g salmon (smoked salmon), cut into thin slices
• some lumpfish roe, black
• some fresh dill for garnishing

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

traditional yeast pancakes, makes about 20 pieces

Put the flour in a bowl and stir in the yeast, salt, and sugar. Make a well in the center and add the egg yolks. Pour in the milk and gradually mix the flour with the milk until you have a smooth, thick batter. Let it rise in a warm place for about 1 hour until doubled in size. Whisk the egg whites until stiff peaks form and carefully fold the beaten egg whites into the batter. Melt a little butter in a frying pan and drop the batter, a spoonful at a time, into the hot pan. Cook over moderate heat for about 1 1/2 minutes on each side until golden brown. Place the finished blini on a large plate and cover with a tea towel to keep warm. Cook about 20 blini, re-buttering the pan as needed. Top the blini with some sour cream, smoked salmon, and a small dollop of lumpfish roe. Serve warm and garnished with fresh dill.