Classic Russian Blinis with Buckwheat

Instructions

1. 1

   Whisk together buckwheat flour, all purpose flour, sugar, salt and baking powder in a large bowl.

   Tip: Sifting the dry ingredients helps prevent lumps in the batter.

2. 2

   Create a well in the center and pour in the milk and egg yolks. Stir until you have a smooth batter, then mix in the oil.

   Tip: The batter should be slightly thicker than regular pancake batter.

3. 3

   In a separate bowl, whip the egg whites until they form stiff peaks.

   Tip: Clean bowl and beaters help the whites whip faster and fuller.

4. 4

   Gently fold the whipped egg whites into the batter in two additions, being careful not to deflate them.

   Tip: This creates the characteristic light and fluffy texture that makes blinis special.

5. 5

   Let the batter rest for 10 minutes while you heat a large skillet or griddle over medium high heat and lightly oil it.

   Tip: Resting allows the baking powder to activate and creates better rise.

6. 6

   Drop small spoonfuls of batter onto the hot skillet, leaving space between each blini, and cook for 1 to 2 minutes until the bottom is golden.

   Tip: Use a small ice cream scoop or spoon for uniform sized blinis.

7. 7

   Flip each blini carefully and cook the other side for another minute until light golden brown.

   Tip: Don't flip too early or they'll tear. Wait until you see bubbles forming on the surface.

8. 8

   Transfer cooked blinis to a warm plate and serve immediately with sour cream and fresh dill.

   Tip: Keep finished blinis warm in a low oven while you cook the remaining batter.