Blini with Savoury Toppings

By akselden

Ingredients

• 1 tsp (5 mL) dried yeast
• 2 tbsp (25 mL) lukewarm water
• 1 cup plus 2 tbsp (275 mL) lukewarm milk
• 1 cup (250 mL) stoneground cornmeal or
• buckwheat flour
• 1 cup (250 mL) all-purpose flour
• 3/4 to 1 tsp (4 to 5 mL) salt
• 1/2 cup (125 mL.) Buttermilk or plain non-fat yogurt
• 2 eggs, separated
• 2 tbsp (25 mL) unsalted butter, melted

Preparation

Step 1

1. Dissolve the yeast in the water in a bowl. Stir in the milk and let stand for 5 minutes.
2. Combine the cornmeal or buckwheat flour and the all-purpose flour with salt to taste, and gradually
add to the milk. Mix well. Stir in the buttermilk or yogurt. Beat the egg yolks into the batter. Cover and set in a warm place for 1 hour or until the batter is quite bubbly and spongy.
3. Beat the egg whites to soft peaks and gently fold into the batter. Cover again, and let rise for 1 hour. The batter should be spongy and light.
4. Lightly grease a pan with the melted butter and heat over medium heat. Pour in 1 to 2 tbsp (15 to 25 mL) batter for each blini. Cook for about 1 minute, until bubbles break through. Using a metal spatula,turn the blini, and brown on the other side-for 30 seconds.
5. Overlap the blini on a plate as you transfer them from the pan. If they are stacked directly on top of each other they will become soggy.