Blini (Buckwheat Pancakes)

Yield: about 60 pancakes

Amount Measure Ingredient – Preparation Method

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½ cup unbleached all-purpose flour

½ cup buckwheat flour

1 tablespoon sugar

½ teaspoon salt

½ teaspoon baking powder

¼ teaspoon baking soda

¾ cup buttermilk

½ cup whole milk

1 egg, large

2 tablespoons unsalted butter, melted and cooled, plus extra

for cooking

Mix the dry ingredients together in a medium bowl. In a separate bowl, whisk the buttermilk, milk, egg, and melted butter together. Whisk the buttermilk mixture into the flour mixture until just combined (do not over-mix).

Brush the bottom of a nonstick skillet very lightly with melted butter; heat the skillet over medium heat. When the butter stops sizzling, add the batter in spots to the skillet using about 1 tablespoon of batter per pancake (6 to 8 pancakes will fit in a 12-inch skillet). Cook until large bubbles begin to appear, 1 1/2 to 2 minutes. Flip the pancakes over and cook until golden brown on the second side, about another 1 1/2 minutes.

Pancakes can be kept warm on a cookie sheet in a 200° oven.

Can be served with caviar, sour cream, and chives – or substitute vegetarian eggplant caviar.

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