Blini

Method

Warm the milk and water to blood temperature, then dissolve the yeast with a pinch of sugar and let it foam for 5 minutes. Combine the flour, remaining sugar, and salt in a large bowl, then make a well and add the yeast mixture, eggs, and oil. Whisk thoroughly to create a smooth batter, cover with a cloth, and leave to rise at room temperature for 1-2 hours until doubled in size. Heat a non-stick frying pan or blini pan over medium-high heat and lightly oil it. Pour small amounts of batter (about 45ml each) onto the hot pan, cooking for 1-2 minutes until the bottom is golden, then flip and cook the other side for another 30 seconds. Stack the cooked blini on a warm plate and serve immediately with soured cream and your chosen topping of smoked salmon, caviar, or traditional jam.