Blinis - Russian pancakes

Blini pan no. 0115, Egg pan no. 0019, 0019T, Scotch pancake iron 0032S, 0032T, 0032 or Frying pans (example) no. 0280S, 0280T, 0280, 0280E.

15 large or 30 small.

Ingredients:
2 eggs
5 dl of milk
25 g of yeast
2 dl of flour
2 dl buckwheat flour
1 tsp of salt
50 g of margarine or butter

Preparation
Separate the egg yolks and egg whites. Heat the milk to 37 C Mix the yeast and some of the milk in a cup. Whisk the flour into the remaining milk. Add the mixed yeast, salt and egg yolks and whisk together into a smooth mixture. Cover the plate and let the dough rise for approx. 1 hour at room temperature.

Melt the cooking fat, and leave it to cool. Whisk the egg whites into a hard foam. Mix the mixture with the foam and fat just before frying.

Bake thick pancakes rather slowly at medium heat in a griddle or frying pan. Use 1 - 1 1/2 tbs of mixture for each blini in a griddle (art.no. 0032S, 0032T and 0032)  or use approx. 1 dl of mixture and make three large blinis in a frying pan (art.no. 0280S, 0280T or 0280). Flip the pancakes when they have risen and the surface has set and become porous.

Put the blinis on a plate. Keep it hot, e.g. on top of a pan with boiling water. They can also be placed on a oven-proof dish and then heated at 175 °C in the oven for approx 5 mins.

Serve the blinis warm with sour cream, crème fraiche, smetana or drained sour milk and other extras in bowls. Choose e.g.: -whitefish roe or other roe + finely chopped onion or red onion or chives - finely stripped raw spiced salmon + cut dill and hard-boiled, chopped egg - sour cream or crème fraiche, mixed with caviar and chopped dill or chives.

Blinis can also be served as dessert with jam, preferably blackcurrant jam.

Use 1/2 dl of mixture in a blini pans, approx. 13 cm in diameter (art.no. 0115, 0019 and 0019T).