Gary Danko's Buckwheat Blini

By altschiller

This recipe, adapted from Gary Danko, incorporates whipped egg whites and whipped cream, and has several
resting periods - all of which helps give these blini a lighter, more delicate texture. You can make the batter in the morning or a day ahead since it needs two fairly lengthy resting periods. The blini themselves are best served right
after cooking.
The secrets
Making two batters: The egg-white mixture is blended separately and then they are gently folded together.
Resting the combined batter: Gary Danko says this allows the batter to "slowly develop its flavor as it proofs. It also gives off
carbon dioxide and produces alcohol in the batter." The alcohol helps give the blini a crisp ridge around the edge because the alcohol
evaporates immediately when the blini is put into the hot butter.
morning or a day ahead since it needs two fairly lengthy resting periods. The blini themselves are best served right
after cooking.

Ingredients

• 1/2 cup all-purpose flour
• 1/2 tablespoon sugar
• 1/2 tablespoon active dry yeast
• 1 cup + 2 tablespoons lukewarm milk, about 98°
• 1/2 cup buckwheat flour
• 1 teaspoon kosher salt
• 1 large egg, separated
• 2 tablespoons cold heavy cream
• 1/4 cup clarified butter or 2 tablespoons clarified butter + 2 tablespoons canola, rice bran or vegetable oil

Preparation

Step 1

For the batter: Sift the all-purpose flour and sugar into a small bowl. Add the yeast, then 1/2 cup of the warm milk;
whisk until smooth.
Combine the buckwheat flour and salt in a medium-size bowl. Add the egg yolk and remaining milk; whisk until
smooth.
Cover both bowls with plastic wrap set aside at room temperature for at least 1 hour or up to 4 hours. After resting,
pour the yeast mixture into the buckwheat mixture and whisk to combine.
Whisk the egg white in a small bowl until soft peaks form; scrape it onto the top of the batter. Add heavy cream to
the now-empty egg white bowl and whip it to soft peaks; scrape it onto the egg white and gently fold everything
together.
Cover the bowl with plastic wrap and set aside at room temperature for 1 hour or so. Letting it rest longer - 2 to 6
hours - in a slightly cool place develops more flavor and the blini will also cook up crisper. The batter can rest up to
24 hours - it will develop a slight sourdough flavor. If the kitchen is warm, refrigerate the batter overnight, then
bring to room temperature.
To cook: Pour clarified butter or butter/oil mixture into a small non-stick skillet, just enough to form a thin film.
Drop about 1/2 tablespoon of batter into the hot fat and spread to about 1 1/2-2 inches in diameter, if necessary.
Cook until golden brown (about 10 seconds); turn and cook the other side until golden brown and done at the
center, about another 10 seconds. Remove to a paper towel to drain briefly, then serve hot.