GourmetGo
Follow the master commands
In a large bowl, whisk together 1/2 cup buckwheat flour, 2/3 cup all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon yeast.
Make a well in the center and pour in 1 cup warm milk, whisking until the batter is smooth.
Cover the bowl and let the batter rise until doubled, about 1 hour.
Enrich and Rest the Batter
Stir 2 tablespoons melted butter and 1 egg yolk into the batter.
In a separate bowl, whisk 1 egg white until stiff, but not dry.
Fold the whisked egg white into the batter.
Cover the bowl and let the batter stand 20 minutes.
Pan-Fry the Blini
Heat butter in a large nonstick skillet over medium heat.
Drop quarter-sized dollops of batter into the pan, being careful not to overcrowd the pan. Cook for about 1 minute or until bubbles form.
Turn and cook for about 30 additional seconds.
Remove the finished blini onto a plate and cover them with a clean kitchen towel to keep warm. Add more butter to the pan and repeat the frying process with the remaining batter.
"Don't over-crowd the pan when searing meat to ensure a nice crust."
"Always taste your food and adjust seasoning (salt and pepper) at different stages."
"Let meat rest for at least 5-10 minutes after cooking to retain its juices."
"Prep all your ingredients (mise en place) before you start the heat."
Watch the process in motion
* Calculations are estimations based on average ingredient weight
