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INGREDIENTS
- 1 egg
- 10 g fresh yeast
- 240 ml lukewarm milk
- 120 g buckwheat flour
- 120 g fine flour
- 10 g salt
- vegetable oil for greasing the pan
- pinch of freshly ground pepper
INGREDIENTS FOR SEASONING
- 100 g sour cream
- 100 g salmon caviar
- grated zest of ½ lemon
- 1 sprig fresh dill
- pinch of freshly ground pepper
METHOD
- 1Separate the egg into yolk and white.
- 2Crumble the yeast into a bowl, add milk and stir.
- 3In a food processor, mix both flours, pepper, and salt. Add the egg yolk, the yeast mixture dissolved in milk, and mix on medium speed for 5 minutes until the dough is smooth. Cover it with a clean cloth and let it rest and rise in a warm place for 1 hour.
- 4Whip the egg white into stiff peaks and gently fold it into the risen, rested dough.
- 5Lightly grease a heavy frying pan with oil and heat it over medium heat. Using a spoon, form 5 cm diameter pancakes from the dough in the pan. Fry them on both sides for 1–2 minutes until golden brown.
- 6Season warm blinis with sour cream, caviar, a slice of lemon, fresh dill sprigs, grated lemon zest, and a pinch of freshly ground pepper.
Tip
The milk you add the yeast to must not be too hot. The yeast cells would die, and the dough would not rise.
An iron or cast-iron pan is suitable for frying blinis.
Use high-quality thick sour cream.
You can add a splash of vodka to the cream and stir in two pinches of freshly ground pepper.
Salmon caviar can be replaced with another type of caviar or substituted with slices of smoked salmon.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef