QUICK BLINI (THIN BUCKWHEAT PANCAKES)

"Blini are customarily served with sour cream and caviar or smoked salmon. However, they also make a nice Hanukkah breakfast with a little pancake syrup on top."

1 packet "quick"-type active dry yeast
3/4 cup plus 2 tablespoons warm (105 to 115 degrees F) water
1 tablespoon honey
3/4 cup (light) buckwheat flour
1/4 cup all-purpose white flour, preferably unbleached
1/4 cup instant nonfat dry milk powder
2 tablespoons commercial sour cream or plain yogurt
1 1/2 tablespoons butter or margarine, melted and cooled
2 large eggs, separated
Pinch of salt
FOR FRYING:
Butter, margarine, vegetable oil, or non-stick cooking spray
TO SERVE (OPTIONAL):
Commercial sour cream or plain yogurt
Caviar
Very thinly sliced smoked salmon (or "lox")

In a medium-sized bowl, combine the yeast, water, and honey. Let the mixture rest for about 5 minutes, or until it is foamy.

Stir in the flours, milk powder, sour cream, melted butter, and egg yolks. Cover the bowl with plastic wrap and let the batter rest for 30 minutes. It will not rise very much, but will form bubbles on the surface.

WHEN READY TO COOK:
In a separate, clean bowl, beat the egg whites with the salt just until they form stiff peaks; do not overbeat them, or they may be difficult to fold. Gently, but thoroughly, fold the beaten whites into the batter.

Preheat a griddle or large skillet over medium-high heat and lightly grease it. Spoon 1 1/2 to 2-tablespoon measures of the batter onto the preheated griddle. When bubbles have formed on the surface of the pancakes, and the bottoms are browned, turn them once and cook just until lightly browned on the second side.

Serve the blini with the desired accompaniments, or with pancake syrup.

Makes about 30 (2 1/2 to 3-inch) blini
Source: The Jewish Holiday Cookbook by Gloria Kaufer Greene (Times Books)