Beer and sour cream add a distinctive tartness to these classic pancakes. Top with sour cream and caviar.
Makes about 18:
1 Cup Lukewarm Milk (110 F. to 155 F.)
1 Envelope Dry Yeast
1/4 Cup Sour Cream, room temperature
1/4 Cup Beer, room temperature
2 Eggs, separated
1 tsp. Salt
1 Cup Plus 1 Tbl. Buckwheat Flour
1/2 Cup Flour
3 Tbl. Unsalted Butter
1 Cup Sour Cream
2 Ounces Golden Caviar
3 Green Onions, chopped
Place lukewarm milk in lg. bowl. Sprinkle yeast over; stir to dissolve yeast. Let stand for 10 minutes.
Whisk sour cream, beer, egg yolks and salt into yeast mixture. Stir in flours. Cover and let stand in warm draft-free area until very foamy and doubled in volume, about 2 1/2 hours.
Using electric mixer, beat egg whites in medium bowl until stiff but not dry. Carefully fold whites into batter.
Melt 2 Tbl. butter in large griddle or skillet over medium heat. Drop batter by 2 Tbl. onto griddle, spacing evenly. Cook until Blini are deep golden brown on bottom, about three minutes. Turn and cook until second sides are brown, about two minutes. Transfer to plate. Repeat with remaining batter, adding more butter to griddle as necessary. Keep warm.
Top each blini with dollops of sour cream and caviar. Sprinkle with green onions and serve immediately.
