Blinis

Some weeks ago on Sunday I didn't have bread for lunch and it was too late to sit down and bake one. Hence, I decided to make something different that could substitute the bread and I tried a recipe that I found in a magazine: blinis. The name reminded me of the blinis that an Israeli Jewish friend of mine used to make for us in Norway, but the recipe he used was totally different. He used to make thin pancakes, smeared them with mashed potatoes or spinach, rolled them into tubes, placed on an oven tray, sprinkled with freshly grated cheese and baked until the cheese melted. They were very delicious. While surfing the net now, I found out that the recipe I tried is most like the traditional Russian version. You can find many different recipes on the net for blinis. The one I will share with you right now is a fast, and yet, delicious one that saves your day.
The ingredients for about 26 coaster-sized blinis are: 4 eggs, 160 grams of flour (I used wheat flour, however any type of flour should be fine), fresh yeast (I used a package of active dry yeast and it worked fine), 12 tablespoons of milk, some butter and salt. Sprinkle the yeast in warm milk and let it dissolve. Add the egg yolks, salt and the flour. Mix well and let it swell for about 20 minutes. In the mean time whisk the egg whites. When the batter has expanded add the egg whites carefully to the batter. It should be a very light fluffy batter. Heat a large frying pan and when it is very warm melt a piece of butter in it. Drop small spoons of batter in the pan to make small pancakes. Fry the cakes a couple of minutes, turn the other side and fry one more minute.

Blinis thus prepared can be served in different ways. You can smear them with sour cream, top with smoked salmon slices and dill. Or you can smear them again with sour cream and some jam. We ate our blinis opening them in two, filling with cheese and ham.