Ingredients (serves 4-6)

• 3/4 cup / 180 ml milk (2% or whole milk)
• 40 grams buckwheat flour
• 20 grams whole-wheat pastry flour
• 50 grams all-purpose flour
• 3/8 teaspoon instant yeast
• 1/2 teaspoon fine sea salt
• 1 large egg, yolk and white separated
• 2 tablespoons / 30 ml extra-virgin olive oil
• vegetable oil for frying (I use alga oil)

Instructions

Warm up the milk in a pyrex cup in the microwave or in a small saucepan on the stove until it is just warm to the touch.

Put the 3 flours, yeast and salt in a mixing bowl and whisk to combine and aerate. Pour the milk into the mixing bowl and mix briefly, then add the egg yolk and the olive oil. Whisk until combined so that there are no visible lumps of flour.

Cover the bowl and let the batter rest for 1 to 1/1/2 hours (it will be bubbly).

In a small bowl, beat the egg white until soft peaks form, then add it to the batter and gently fold it in.

Warm up a large non-stick skillet over medium heat. Oil lightly the bottom (I use a brush to ensure an even coating). Once the oil is hot, turn down the heat to medium-low. Drop the batter one tablespoon (15 ml) at a time making a disk shape. Space the blini so they can cook properly and you can easily flip them (in my skillet, 5 blini fit at a time). Cook the blini 1-2 minutes then flip and cook 1-2 minutes, until golden brown on each side. Transfer to a plate kept in an oven set to “keep warm” (about 150 F / 65 C).

Repeat until all the batter is used. Makes approximately 22 small blini (2 1/2-2 3/4 inch diameter).

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