Blinis are small light
pancakes and can be prepared days ahead, and frozen. They are served as
appetizers or hors d'oeuvre and topped with smoked salmon, salmon rillettes,
salmon mousse, salmon tartar, salmon pâté. See each recipe for
makes: about 7 dozens
1 1/2 teaspoons active dry
1 cup milk, warmed
1 cup all purpose flour
1 cup buckwheat
3 egg yolks
1 teaspoon salt
1/2 cup milk
3 egg whites
1/2 teaspoon cream of tartar
Dissolve the yeast in
the warm milk. Place the flour in a large bowl and make a well in the center.
Add the milk and yeast mixture, the egg yolks and salt. Mix well together.
Cover the bowl and leave to rise at room temperature until doubled in volume.
Stir in the remaining milk. Beat the egg whites with the cream of tartar
until stiff. Fold in the batter mixture.
Heat a large non stick frying pan
over medium heat. Using a teaspoon, spoon enough batter in pan to form small
2-inch round pancakes. Brown on one side, and turn once to cook the other side.
Transfer to a tray. Cover with foil.