Eating In

These are a Russian speciality, usually served with caviar and soured cream.

½ oz fresh yeast
pinch caster sugar
8 fl oz lukewarm milk
4oz plain flour
3 eggs, separated
5 oz buckwheat flour
pinch salt
butter

Cream together the yeast, sugar and milk. Put the plain flour in a bowl and beat in the yeast mixture. Leave in a warm place to prove for 30 minutes. Mix in the egg yolks and buckwheat flour and leave to prove again for another 30 minutes. Whisk together the egg whites and salt until stiff and fold into the batter. Heat a little butter in a frying pan. Drop in a tablespoonful of the batter. Cook about three or four a time for 2 or 3 minutes until the underside is light brown. Turn and cook on the other side. Leave to cool covered with a cloth. Blinis go very well together with red onion marmalade.