Buckwheat Blinis

This is an old, Russian recipe. These small, yeast-raised, buckwheat pancakes are traditionally served with caviar (or even smoked salmon).

INGREDIENTS

* 475 ml warm milk (110 degrees F/45 degrees C)
* 7 g active dry yeast
* 4 g sugar
* 120 g buckwheat flour
* 4 eggs, beaten
* 60 g sour cream
* 120 ml heavy cream
* 3 g salt
* 165 g all-purpose flour

DIRECTIONS

1. Pour warm milk into a large bowl, then sprinkle yeast onto the milk, and allow to soften for 5 minutes. Stir in sugar and buckwheat flour; cover, and let rise for 1 hour.
2. Stir in the eggs, sour cream, heavy cream, salt, and flour until a batter forms. Cover again, and let rise for 2 hours.
3. Heat a large skillet over medium heat. Spray with cooking spray, then pour in small amounts of batter to form 1 1/2-inch blinis. Cook until the blinis begin to set and dry, and the bubbles begin to burst, about 2 minutes. Flip over, and continue cooking until browned on the other side, about 1 minute.