|This recipe is liked by 0 person(s).|
Nb persons: 0
Preparation time: 40 minute
Source: Gavin Grabe
|2 cups||warm milk, (110 degrees F/45 degrees C)|
|1 (.25 ounce) envelope||active dry yeast|
|1 cup||buckwheat flour|
|1/4 cup||sour cream|
|1/2 cup||heavy cream|
|1 1/3 cups||all-purpose flour|
Pour warm milk into a large bowl, then sprinkle yeast onto the milk, and allow to soften for 5 minutes. Stir in sugar and buckwheat flour; cover, and let rise for 1 hour.
Stir in the eggs, sour cream, heavy cream, salt, and flour until a batter forms. Cover again, and let rise for 2 hours.
Heat a large skillet over medium heat. Spray with cooking spray, then pour in small amounts of batter to form 1 1/2-inch blinis. Cook until the blinis begin to set and dry, and the bubbles begin to burst, about 2 minutes. Flip over, and continue cooking until browned on the other side, about 1 minute. Serve immediately.
I have frozen these in the past, and they work fine, they are just not as fluffy and fresh as the made-to-order ones.
Recipe uploaded with Shop'NCook recipe organizer software.