Russian Pancakes (Blini)
BOSTON — Blini can be made large or small, and filled with a variety of stuffings. Caviar and sour cream are among the most popular. Other suggestions are mentioned in the story.
1 cake of compressed yeast,
or about 1-1/4 tablespoons of dried yeast
2 cups scalded milk, cooled to 85 degrees F.
2 cups sifted all-purpose flour
1 tablespoon sugar
3 eggs, separated
1 tablespoon melted butter
1 teaspoon salt
In a medium bowl, dissolve the yeast into the warm milk. Whisk in 1-1/2 cups of the flour and the sugar.
Cover bowl with a towel and set this sponge batter in a warm place for about 1-1/2 hours.
In a separate bowl, whisk together the egg yolks and melted butter; whisk in remaining flour and the salt.
Beat egg mixture into the sponge, cover; let rise again for about 1-1/2 hours until about doubled in size.
Beat egg whites until stiff but not dry, and lightly stir them into the sponge.
Let mixture rest about 10 minutes.
Pour about 1/4-cup of batter into a hot griddle or frying pan and spread with the back of a spoon to form a thin blini. (You may want to brush the griddle or frying pan lightly with melted butter.)
When bubbles begin to form in blini, flip them, and brown on the other side.
Remove to warm serving plate.
Place fillings of your choice down the center of each blini and roll up before eating.
Makes about 12 blini.