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Swordfish BLT
Florence Fabricant
274 ratings with an average rating of 4 out of 5 stars
274
40 minutes
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Combine flours, yeast, sugar and salt in a bowl. Stir in warm milk, butter and eggs and mix until smooth.
Set bowl aside in a warm place such as an oven with pilot light on and allow to rise until double in volume, about two hours. Stir batter.
Heat a large, heavy skillet and lightly butter it. Make blini with about a tablespoon of batter each, turning them as they brown and browning the other side. You should be able to fit four blini in a 10-inch skillet. As the blini are finished cooking, place them on a baking sheet in an oven heated to 150 degrees to keep warm.
Serve blini topped with sour cream and more or less of whichever kind of caviar your taste and budget may allow.
One package yeast: 2 1/4 teaspoon yeast
Lacking buckwheat flour, I went with AP flour, which obvs lacked the hearty nuttiness of buckwheat flour but made delicious blini in their own neutral way. After one slightly bland round, I had success doubling the salt in line with similar recipes at America's Test Kitchen and King Arthur Baking.
Substituted oat milk for the cow milk with no regrets. Used 2 1/2 tsp active yeast. The batter was surprisingly active after rising and the blini turned out wonderfully! This is now my go-to recipe.
Surprisingly easy. Next time halve the recipe, use less buckwheat to all-purpose flour. Try to make even smaller (teaspoon?)
One package yeast: 2 1/4 teaspoon yeast
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