Blini
with
Red
Caviar
and
Sour
Cream
1
pkt
active
dry
yeast
1/2
cup
warm
water
1
cup
milk
1
1/2
cup
flour
3
lrg
egg
yolks
1/2
tsp
salt
1
pch
sugar
6
tbsp
unsalted
butter,
melted
3
egg
whites
1/2
pt
sour
cream
3
1/2
oz
jar
red
caviar
Proof
yeast
in
warm
water
for
5
minutes.
Put
the
yeast
mixture,
milk,
flour,
egg
yolks,
salt,
sugar,
and
melted
butter
in
a
blender
or
food
processor.
Blend
at
high
speed
for
40
seconds.
Turn
machine
off,
scrape
down,
and
blend
another
few
seconds.
Pour
batter
into
a
bowl
that
is
large
enough
to
accommodate
the
rising.
Cover
loosely,
and
set
in
a
warm
place
to
rise
for
1
1/2
to
2
hours.
Do
not
let
the
batter
rise
much
longer
or
blini
will
taste
overfermented.
Beat
egg
whites
until
stiff.
Fold
into
batter.
Heat
a
heavy
skillet
or
griddle.
Brush
with
butter.
Drop
blini
batter
by
teaspoonfuls
into
hot
pan.
Turn
when
first
side
is
lightly
browned,
and
cook
briefly
on
second
side.
Keep
pancakes
on
a
heated
platter
until
all
the
batter
is
used.
Arrange
warm
blini
on
a
tray
lined
with
a
starched
linen
napkin.
Put
a
small
dollop
of
sour
cream
in
the
center
of
each,
then
a
few
grains
of
caviar.
A
strip
of
smoked
salmon
decorated
with
a
sprig
of
dill
may
be
substituted
for
the
caviar,
if
desired.
Blinis
may
be
cooled,
wrapped
in
foil,
and
refrigerated
for
use
the
next
day.
Warm
in
300
degree
oven
before
serving.
Submitted By (Miki)
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