Blini are an incredible, highly edible small, thin buckwheat or whole wheat pancakes, more like crepes. They are the ideal accompaniment of caviar. Although we commonly know them as "blinis," blini is actually its plural form. Think 'One blin, many blini.' No one can eat just one blin however, not when there's caviar involved.

Russian Buckwheat Blinis

Ingredients (US measurments):

Topping for each individual blin:
Teaspoon of caviar
Dollop of sour cream
Sprig of dill

Dissolve yeast in 100-103 F water for 5 minutes Place egg whites in glass bowl in refrigerator to be whisked later. Sift together dry ingredients into a large bowl. In a separate bowl, mix melted butter with 2% milk then add dissolved yeast. Gently mix these wet ingredients with the dry for 2 minutes by hand. Cover the bowl with plastic wrap and leave to rise 2-3 hours in a warm 70-80 degree F location. When risen and full of bubbles, whisk chilled egg whites until stiff peaks form. Mix the buttermilk in with the risen batter, then gently fold in egg whites. Using a good nonstick skillet, lightly brown butter for cooking blini over medium heat. Pour batter into pan to form 2" pancakes and brown 2-3 minutes per side. Blinis should be kept warm in a low oven and can be stacked loosely to maintain moisture.

Top with sour cream, caviar and sprig of dill.

Priyatnogo appetita!