Buckwheat Blini
by Ruth Reichl
Ingredients
You have 3 of 8
protein
- ○2eggs
dairy
- ○4 tbspunsalted butter
- ✓1 cupmilk
grain
- ○1/2 cupall-purpose flour
- ✓1/4 cupbuckwheat flour
pantry staple
- ✓1 tbspsugar
- ○1/2 tspsea salt
other
- ○1 tspyeast
Instructions
- Melt the butter in the milk and cool to lukewarm.
- Meanwhile whisk together the flour, buckwheat flour, sugar, salt, and yeast.
- Whisk the milk mixture into the flour mixture, cover with plastic wrap or a plate, and set aside to rise for 1½ hours in a warm place. The mixture should foam and double in size.
- Whisk in two eggs, blending well.
- Butter a hot griddle or skillet, and use a heaping teaspoon of batter to make silver dollar size blin - or a quarter cup or so to make larger ones. They should be very thin.
- Cook about one minute, flip, cook the other side.
- Slather with butter, sour cream, roe… or any topping of your choice.
My notes
You can use this batter immediately or store in the refrigerator for a day or two, stirring well before using.