All Recipes Appetizers and Snacks

Ingredients

2 cups warm milk (110 degrees F/45 degrees C) 1 (.25 ounce) envelope active dry yeast 1 teaspoon sugar 1 cup buckwheat flour 4 eggs, beaten ¼ cup sour cream ½ cup heavy cream ½ teaspoon salt 1 ⅓ cups all-purpose flour

Nutrition Info

17.6 calories carbohydrate: 2.1 g cholesterol: 8.1 mg fat: 0.8 g fiber: 0.1 g protein: 0.7 g saturatedFat: 0.4 g servingSize: - sodium: 14.5 mg sugar: 0.3 g transFat: : - unsaturatedFat: : -

Pour warm milk into a large bowl, then sprinkle yeast onto the milk, and allow to soften for 5 minutes. Stir in sugar and buckwheat flour, cover, and let rise for 1 hour.
Stir in the eggs, sour cream, heavy cream, salt, and flour until a batter forms. Cover again, and let rise for 2 hours.
Heat a large skillet over medium heat. Spray with cooking spray, then pour in small amounts of batter to form 1 1/2-inch blinis. Cook until the blinis begin to set and dry, and the bubbles begin to burst, about 2 minutes. Flip over, and continue cooking until browned on the other side, about 1 minute.

120 blinis

This is an old, Russian recipe. These small, yeast-raised, buckwheat pancakes are traditionally served with caviar (or even smoked salmon).