INGREDIENTS

INSTRUCTIONS

(Buckwheat Yeast Pancakes With Three Caviars) from 1989  a 1/4-ounce
package (2 1/2 teaspoons) active dry yeast about 2 cups  sour cream as
an accompaniment about 4 ounces each black caviar,  golden caviar, and
salmon roe  In a large bowl proof the yeast with 1/2 tablespoon of the
sugar in  1/3 cup lukewarm water for 10 minutes, or until it is foamy.
Stir in  1 cup of the milk, heated to lukewarm, the remaining 2
tablespoons  sugar, 2 tablespoons of the butter, and the buckwheat
flour, beat the  batter for 1 minute, and let it rise, covered with
plastic wrap, in a  warm place for 2 hours or chill it, covered
tightly, overnight.  (Chilling overnight produces a tangier flavor. Let
the batter come to  room temperature before continuing with the
recipe.) Stir in the  remaining 1 cup milk, heated to lukewarm, the
all-purpose flour, the  salt, and the yolks, beat the mixture for 1
minute, and let it rise,  covered with the plastic wrap, in a warm
place for 1 hour, or until  it is double in bulk and bubbly. In a bowl
beat the cream until it  holds soft peaks and fold it into the batter.
In a metal bowl beat  the egg whites until they just hold stiff peaks
and fold them into  the batter gently but thoroughly.  Heat a griddle
or large skillet over moderate heat until it is hot,  brush it lightly
with the additional melted butter, and spoon  tablespoons of the batter
onto the griddle, spreading them to form  3-inch rounds. Cook the blini
for 1 minute on each side, or until the  undersides are golden.
Transfer the blini as they are cooked to a  platter and keep them warm,
covered with a kitchen towel. Make blini  with the remaining batter in
the same manner, brushing the griddle  lightly with the butter as
necessary. The blini may be made 2 days in  advance and kept covered
and chilled. Reheat the blini, covered with  foil, in a 350~ F. oven
for 10 to 15 minutes, or until they are warm,  or microwave them on a
microwave-safe platter, covered with  microwave-safe plastic wrap, at
high power (100%) for 2 minutes, or  until they are warm.  Arrange 3 or
4 blini on each of 18 small plates, top them with some  of the sour
cream, and arrange some of the caviar decoratively on the  sour cream.
Serves 18 with blini to spare.  Source: Gourmet magazine, January 1991
- favorite recipes from old  issues  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 100
Calories From Fat: 54
Total Fat: 6.1g
Cholesterol: 39.8mg
Sodium: 154.2mg
Potassium: 65.7mg
Carbohydrates: 8.8g
Fiber: <1g
Sugar: 3.2g
Protein: 2.6g