- 1 package active dry yeast
- 3/4 cup warm whole milk (100°F to 115°F approximately)
- 1 teaspoon sugar
- 2 cups all-purpose flour
- 1/2 cup (1 stick) butter at room temperature
- 3 egg yolks
- 1/2 teaspoon salt
- 1/3 cup heavy cream, whipped
- 3 egg whites, stiffly beaten
- Sour cream or crème fraîche
Yield: Approximately 30 pancakes
To make the blini, in a large bowl, dissolve the yeast in 1/4 cup of the warm milk. Add the sugar. Then add the remaining 1/2 cup of milk and all the flour. Using a fork or wooden spoon, make a paste of this mixture and cover with a towel or plastic wrap. Place in a warm place to rise until it is doubled in bulk, about an hour.
Cream together the butter, egg yolks, and salt. Combine this with the batter when it has risen, and beat thoroughly. Let it rise again for one hour. Finally, fold in the whipped cream and egg whites and let the batter rise again for 15 minutes.
Pour the batter by tablespoonfuls onto a buttered pan or hot griddle to form small pancakes about 3 inches in diameter. Cook until light brown on both sides. Serve the cakes very hot with melted butter, caviar, and sour cream or crème fraîche.