Recipe 1
2 cups nonfat milk, warmed
1 tablespoon yeast
1-1/3 cups all-purpose flour
1/2 cup buckwheat flour
1 teaspoon sugar
4 egg whites
2 tablespoons melted butter
One-half cup sour cream
One-fourth cup black caviar
In 1 cup of milk dissolve the yeast and add 1 teaspoon all-purpose flour. Place the mixture in a warm place until it rises and double in size. Add the rest of the warmed milk. Sift in the remaining all-purpose and the buckwheat flour. Add the sugar, 2 egg whites, and butter. Beat until smooth. Set aside to rise until doubled in size. Knead it lightly, and let it rise again.
Whisk the remaining egg whites until frothy and add to the mixture. Heat a nonstick skillet sprayed with nonstick spray and makes 12 pancakes. (These will be thicker than normal pancakes.) Place 2 teaspoons of sour cream on each pancake. Top with caviar.
Recipe 2
3 eggs separated
1-3/4 cups whole or 2% milk
2 tablespoons melted butter
1/4 teaspoon salt
1-1/4 cups unbleached flour
1/2 cup whole-wheat flour
butter for skillet
Pour milk and egg yokes into blender and blend on low 15 seconds. Add salt, melted butter, and flour while blending on low 2 minutes. Whisk the chilled egg whites until stiff peaks form. Remove blender pitcher from base and gently fold in whites a little at a time. Use your best nonstick skillet and a good base of melted lightly browned butter on medium heat. Pour batter to form 4″ pancakes and pan fry to light golden brown 2-3 minutes per side. Blinis should be kept warm in a low oven and can be stacked loosely to maintain moisture.
Recipe 3
2-1/2 cups flour
1 Tablespoons sugar
1/2 teaspoon salt
1/3 cup butter
1 package dry yeast
1-1/2 cups milk
1/4 cup water
3 egg yolks slightly beaten
3 egg whites stiffly beaten
Scald milk, add butter, cool to lukewarm. Dissolve yeast in lukewarm water until bubbly. Add to milk mixture. Mix. Add salt, sugar, and flour. Beat 2 minutes. Add beaten egg yolks and beat for several minutes more. Cover and put in a warm place to rise until double; about an hour. Stir batter down. Fold in stiffly beaten egg whites. Let stand 10 minutes. Clarify some butter and use for oiling griddle. Pour about 1/4 cup batter onto lightly greased non-stick fry pan. Bake until puffed and bubbly and light brown. Turn and fry until other side is browned. Only turn once. Do not use too much grease on the griddle. It is also suggested that you skim the batter from the top.
Don’t dig down into the bowl. Serve with sweetened raspberries or strawberries and sour cream. Place berries and cream in center of pancake and roll up. You may use whipped cream. Or serve with choice of toppings, including caviar, jam, maple syrup, and even thin slices of smoked salmon and sour cream.