Ingredients: (for 10 blinis)
180 g all-purpose flour
80 g buckwheat flour
2 eggs
1 tablespoon baking powder
1 pinch of sugar
20 g melted butter
250 ml milk
Instructions
In a bowl, combine the buckwheat flour, flour, sugar and baking powder.Gently pour in the milk and whisk until smooth.
Cover with film and let the batter to rest at room temperature (for 1 hour and ½).
Crack the eggs and separate eggs whites from egg yolks. Add the egg yolks and the melted butter to the batter and whisk again until really smooth.
Once again let the batter to rest for 40 minutes.
Beat the egg whites with the pinch of sugar until foamy. Gently fold the foamy egg whites into the batter.
Heat a greased skillet over medium heat. Pour about 2 tablespoons of batter in the center of the pan.
Tilt the pan to spread the batter out evenly. Once some bubbles appear, flip the blinis and cook for 2 minutes more.
Serve topped with smoked salmon slice. Add 1 large teaspoon of sour cream on top and garnish with fish eggs or even caviar (but in this case it will be more expensive)
