Caviar with Blinis
The original blini (the word literally means ''yeast pancakes'') were made with buckwheat flour. Today, as in this recipe, white flour is often added to yield lighter blini.
1 1⁄4 tsp. active dry yeast
1 cup lukewarm milk
1⁄2 cup buckwheat flour
1⁄2 tsp. sugar
1⁄4 tsp. salt
2⁄3 cup all-purpose flour
2 tbsp. sour cream
1⁄4 cup heavy cream
2 eggs, lightly beaten
1 tbsp. unsalted butter, melted
1. Combine yeast and milk in a large bowl. Mix well, then add buckwheat flour, sugar, and salt. Mix thoroughly, cover with plastic wrap or a clean dish towel, and set aside to rise until bubbles appear on surface, about 1 hour.
2. Add all-purpose flour, sour cream, heavy cream, eggs, and butter. Mix well, cover, and set aside to rise for 2 hours more.
3. Heat 1 tbsp. oil in a large nonstick skillet over medium heat. Cook blini a few at a time (adding oil as necessary). Spoon batter, 1 tbsp. at a time, into hot pan and smooth with back of spoon (blini will flatten as they cook). Cook until edges brown and bubbles appear on surface, about 1 minute. Flip blini; cook for 30 seconds more. Transfer finished blini to a plate and cover with a clean dish towel while finishing cooking. Serve blini warm, brushed with melted butter if desired, and topped with caviar.