Blini Pancakes

Ingredients

• 1/2 cup buckwheat flour
• 2/3 cup all-purpose flour
• 1/2 tsp salt
• 1 tsp dried yeast
• 1 cup milk, warmed
• 2 tbsp butter, melted, plus extra for frying
• 1 egg, separated

Steps

1. In a large bowl, whisk together the buckwheat flour, all-purpose flour, salt and yeast.
2. Make a well in the centre, pour in the warm milk and whisk until the batter is smooth. Cover and leave to rise until doubled, about 1 hour.
3. Stir the melted butter and the egg yolk into the batter.
4. In a separate bowl, whisk the egg white until it holds stiff but still glossy peaks, then gently fold it into the batter. Cover and let it rest for 20 minutes.
5. Heat a little butter in a large non-stick frying pan over medium heat. Drop in small spoonfuls of batter (about 4–5 cm across), leaving space between them, and cook for about 1 minute, until bubbles appear on the surface.
6. Flip and cook for about 30 seconds more. Keep the finished blini warm under a clean tea towel, add more butter to the pan and repeat with the rest of the batter.