Blini — Thin yeast-leavened pancakes served with caviar, salmon, or jam

Delicate, lacy pancakes with a subtle yeast tang, deeply symbolic in Russian culture and central to Maslenitsa (Butter Week) celebrations. Their versatility makes them equally suited for elegant caviar service or a simple breakfast with honey.

Instructions

1. Activate the yeast: Dissolve yeast in ½ cup lukewarm milk with a pinch of sugar. Let stand 5-10 minutes until foamy.
2. Mix the batter: Whisk 2 cups flour, 2 tbsp sugar, and 1 tsp salt in a large bowl. Add yeast mixture, remaining 1½ cups milk, egg yolks, and ¼ cup melted butter. Whisk until smooth.
3. Let rise: Cover and let batter rise in a warm place 1-1.5 hours until doubled.
4. Fold in egg whites: Beat egg whites to stiff peaks. Gently fold into the risen batter.
5. Cook the blini: Heat a lightly buttered nonstick skillet over medium heat. Pour ¼ cup batter per blin, tilting to spread thinly. Cook 1-2 minutes per side until golden. Stack and cover to keep warm.

Tips

• Savory toppings: smoked salmon, caviar, sour cream, dill
• Sweet toppings: jam, honey, sweetened condensed milk, fresh berries
• Leftover blini reheat well in a dry skillet for 30 seconds per side