- Portion size 50 servings
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1 egg
- egg yolk
- 2 1/2 cups lukewarm milk
- 2 cups all-purpose flour
- 1 1/2 cup buckwheat flour
- 1 teaspoon salt
- 1/3 cup unsalted butter melted
- sour cream
- whitefish caviar
- smoked salmon
Dissolve 1 teaspoon (5 mL) of the sugar into 1/2 cup (125 mL) warm water. Sprinkle yeast over water; let stand for 10 minutes or until frothy.
In separate bowl and using electric mixer, beat egg and egg yolk, milk and remaining sugar together. Add flours and salt and beat for 1 minute or until very smooth. Pour in yeast mixture; beat for about 1 minute or until smooth. Beat in 1/4 cup (50 mL) of the butter. Cover with plastic wrap and tea towel; let rise in warm draft-free place for 1 hour or until doubled in bulk.
Heat nonstick cr? pan or skillet over medium heat; brush lightly with some of the remaining butter. Using about 2 tablespoons (25 mL) of batter per blini and without over stirring the mixture, pour batter into pan, making small blinis. Cook until bubbles form on the top and the underside is golden brown, about 1 minute. Flip and cook until golden, about 30 seconds. Repeat with remaining batter, brushing pan lightly with melted butter as needed.
Serve with toppings.