Blini
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Directions:
Dissolve the yeast in the water in a bowl. Stir in the milk and let stand for 5 minutes. Combine the cornmeal and the all-purpose flour with salt to taste, and gradually add to the milk. Mix well. Stir in the buttermilk.
Beat the egg yolks into the batter, Cover, and let set in a warm place to rise for 1 hour or until the batter is quite bubbly and spongy.
Beat the egg whites to soft peaks and gently fold into the batter. Cover again and let rise for 1 hour. The batter should be spongy and light.
Lightly grease a pan with the melted butter and heat over medium heat. Pour in 1-2 tablespoons of batter for each blini.
Cook for about 1 minute, until bubbles break through. Using a metal spatula, turn the blini, and brown on the other side for 30 seconds.
Overlap the blini on a plate as you transfer them from the pan. If they are stacked directly on top of each other, they will become soggy.
*You can substitute buckwheat flour for the corn meal and/or plain nonfat yogurt for the buttermilk. |