Blini are thin, porous Russian pancakes with a mildly tangy flavor from the yeasted batter. This classic breakfast dish is served with sour cream or jam and can be topped with either sweet or savory accompaniments.
Mix the dry yeast with the warm milk and sugar, then let it sit for 10 minutes until foamy.
Add the egg, flour, and buckwheat flour to the yeast mixture and whisk until you have a smooth, pourable batter.
Cover the batter and let it rise in a warm place for 20 minutes; it should puff up slightly.
Lightly grease a small skillet, pour in a ladleful of batter, and cook until golden on both sides.
Allergen: contains gluten, eggs, and dairy. Important: Brush the pan with a thin layer of oil; gently swirl the pan as you pour in the batter so the blini cook thinly and evenly. The first blin is usually a test, so adjust the pan temperature as needed.
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