- 18
Ingredients
- 18 PIECES
- If buckwheat flour is unavailable, whole-wheat flour makes a good substitute.
- FOR BUCKWHEAT PANCAKES
- 1/2 cup all-purpose flour
- 1/4 cup buckwheat flour
- 1 teaspoon sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, separated
- 1/2 cup milk
- 1/2 stick (1/4 cup) unsalted butter, melted
- FOR TOPPING
- 1/2 cup sour cream
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon chopped fresh dill or chives
- 8 oz thinly sliced smoked salmon, cut into small pieces
- GARNISH: chopped fresh dill or chives
Preparation
Step 1
MAKE PANCAKES:
Whisk together dry ingredients in a large bowl.
Whisk together yolks and milk in a small bowl, then whisk into dry ingredients.
Beat egg whites in another large bowl with an electric mixer until they hold soft peaks, then fold into flour mixture.
Add 3 tablespoons butter and fold until batter is smooth.
Lightly brush a 10- to 12-inch nonstick skillet with some of remaining butter, then heat over moderate heat until hot but not smoking.
Working in batches of 4, spoon about 1 1/2 tablespoons batter per pancake into skillet and cook until surface of pancakes bubbles, 1 to 2 minutes, then flip and cook 1 minute more. Transfer to a plate and keep warm, covered.
Brush skillet with butter between batches.
MAKE TOPPING:
Stir together all topping ingredients except salmon until combined, then dollop on pancakes and top with salmon.
Beat egg white with a clean whisk in another bowl until it just holds soft peaks.
Fold into batter along with 2 tablespoons melted butter.
Brush a 12-inch nonstick skillet with some of remaining melted butter, then heat over medium heat until hot.
Working in batches of 6 or 7, drop 1 level tablespoon batter per pancake into skillet and cook until bubbles appear on surface and undersides are golden, 45 seconds to 1 minute.
Flip over and cook 1 minute more. Brush blini on both sides with some of remaining melted butter, then transfer to a plate and keep warm, covered with foil.
Brush skillet with butter between batches.
COOKS NOTE: You can substitute 2 ounces of caviar for the smoked salmon.