Buckwheat Blinis with Caviar
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 cups Milk, scalded and cooled
2 pkt Quick-rising yeast
1/2 cup Warm water (105 degrees)
1 teaspoon Sugar
1/2 cup Buckwheat flour
2 cups All-purpose flour
3 Eggs separated
1/2 teaspoon Salt
3 tablespoons Sour cream
3 tablespoons Melted butter cooled - plus
Additional butter for cooking
1 1/2 cups Milk additional
Caviar
Melted butter
Sour cream
Chopped, grated hard-boiled egg
Chopped onion

Preparation

1 Scald the milk and cool to warm (105 degrees). Put the yeast in the water and add the sugar. Let sit for 5 minutes, then stir to dissolve the yeast. 2 In an electric mixer combine the milk, yeast mixture, both flours, the egg yolks only, salt, sour cream and melted butter. Mix thoroughly. 3 Beat the egg whites until they form soft peaks and gently fold into the batter. Allow to rise for 30 minutes. Stir in the additional milk. 4 Heat an electric non-stick frying pan to 400 degrees. Brush the pan with a bit of butter and fry the pancakes using 3 tablespoons of batter for each. They should be about 3 to 4-inches in diameter. Cook until golden and turn. 5 Keep blinis covered in a preheated 200 degree oven until serving. 6 To serve blinis: Place the recommended garnishes alongside the blinis. Each person may add a bit of the garnishes to the blinis. This makes a great first course.

About


You are going to think there are two Russias. In the old days that was true and that was what the revolution was all about. This is a dish that was popular with the upper classes in the old days. However, it is eaten in this country by hard working Russian immigrants who can afford things here that they could not afford "on the other side." Black caviar is best with these. Black lumpfish caviar from Iceland or Denmark is just fine if you do not wish to spend a fortune on Russian caviar. You can cook these ahead of time and refrigerate them in sealed plastic bags. Reheat them on a medium-hot griddle just before serving.