Bliny – with Whipped Cream and Butter

You can also make the blini only from buckwheat flour or possibly with a different mixing ratio. In this case, the more buckwheat flour, the more yeast.

Melt the yeast with a pinch of sugar in lukewarm water, let it stand for a little while, stir repeatedly and let it rise for 10 minutes in a warm, draft-free place.

Put half of the water-milk mixture in a suitable bowl. To this add the wheat flour, half of the buckwheat flour and the yeast solution. Prepare into a smooth yeast dough, cover with a dishcloth and let rise for three hours. Then stir in the remaining buckwheat flour and rise again for 120 minutes.

Beat in the remaining liquid and all other ingredients and let stand repeatedly for 30 minutes.

Heat butter, oil or bacon fat in one or more heavy frying pans. Pour in the dough with a small ladle, each bliny should not be larger than 8 cm. Fry on both sides until golden brown, keep the blinis warm in the oven.

Serve with real or fake herring, caviar, salmon, sour whipped cream or crème fraîche on the spot after baking.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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