This recipe is a modern twist of a traditional blini. Traditional blinis originally have larger size and paired with caviar. Cocktail sized blinis are often paired with fresh caviar as well, but you can top blini with any savory ingredients you like.In this recipe we’ll top the blini pancakes with sour cream and smoked salmon. To make buckwheat blini, combine half buckwheat flour with half wheat flour.
Make the first batter by whisking all the flours in a bowl, along with salt, and active dry yeast. After the dry ingredients are combined, add the milk, melted butter, and egg yolk. Mix well and let sit for about 30-45 minutes to let the yeast activate.
In a different bowl, whip the egg white until foamy and it reaches stiff peaks. Then add the first batter and fold until combined.
Heat a non-stick pan on medium heat and spread butter on the surface. Use a small ladle to portion each circle of blinis on the pan. You can cook multiple blinis in one pan. When you start to see bubbles on the blinis, you can flip them.
Once the blinis are done, serve them on a plate and top them with sour cream, smoked salmon, and your favorite green garnish.