Blini 🥞

Method

1. 1

   Whisk both flours, yeast, sugar and salt together, then pour in the warm milk and whisk to a smooth, thick batter.

2. 2

   Stir in the egg yolk and melted butter. Cover and let it rise in a warm corner for 45–60 minutes until bubbly and domed.

3. 3

   Whisk the egg white to soft peaks and fold it in gently — this is what makes blini lace instead of pancake.

4. 4

   Heat a lightly oiled heavy pan over medium. Spoon in 6cm rounds; when the surface holes and the edges look set, flip.

5. 5

   Cook 30–45 seconds more and stack on a plate as they come off, still soft against each other.

6. 6

   Serve hot in a tower with sour cream and jam — or crème fraîche and caviar for the full Moscow winter.