Check out this recipe for Blini pancakes – a Russian speciality !
Dissolve the yeast in 2 tablespoons of warm milk, then add the two types of flour, egg yolks, yeast, salt and sugar into a mixing bowl. Gradually stir in 75 cl of warm milk and melted butter until you have a smooth batter.
Transfer to a water bath and cover with a cloth to proof for an hour: the volume should double.
Add the rest of the warm milk (15 cl) and the egg whites beaten into stiff peaks.
Mix together gently, then proof for another hour.
Set the thermostat on the crêpe maker to position 6-7 or 220 °C. Lightly oil the plate.
Use a ladle to shape small pancakes on the hot plate. Cook for 1 minute on each side.
Chef’s tips and suggestions:
As an appetiser, try topping the blini with smoked salmon, taramasalata and lumpfish roe, garnished with lemon and dill.