Active Time

　　25 minutes

　　Total Time

　　25 minutes

　　This version of blini—a tribute to the Russian communities throughout the New York metropolitan area—is fast because it does not require yeast. If buckwheat flour is unavailable, whole-wheat flour makes a good substitute.

　　

Ingredients

Makes 18 to 20 hors d'oeuvres

　　

For buckwheat pancakes

1/2 cup all-purpose flour

　　1/4 cup buckwheat flour*

　　1 teaspoon sugar

　　1/4 teaspoon baking soda

　　1/4 teaspoon salt

　　2 large eggs, separated

　　1/2 cup milk

　　1/2 stick (1/4 cup) unsalted butter, melted

　　

For topping

1/2 cup sour cream

　　1/8 teaspoon salt

　　1/8 teaspoon black pepper

　　1 teaspoon chopped fresh dill or chives

　　8 oz thinly sliced smoked salmon, cut into small pieces

　　Garnish: chopped fresh dill or chives

　　

Make pancakes:

Step 1

Whisk together dry ingredients in a large bowl. Whisk together yolks and milk in a small bowl, then whisk into dry ingredients. Beat egg whites in another large bowl with an electric mixer until they hold soft peaks, then fold into flour mixture. Add 3 tablespoons butter and fold until batter is smooth.

　　

Step 2

Lightly brush a 10- to 12-inch nonstick skillet with some of remaining butter, then heat over moderate heat until hot but not smoking. Working in batches of 4, spoon about 1 1/2 tablespoons batter per pancake into skillet and cook until surface of pancakes bubbles, 1 to 2 minutes, then flip and cook 1 minute more. Transfer to a plate and keep warm, covered. Brush skillet with butter between batches.

　　

Make topping:

Step 3

Stir together all topping ingredients except salmon until combined, then dollop on pancakes and top with salmon.

　　

Step 4

*Available at natural foods stores.

　　Cooks' note:

　　You can substitute 2 ounces of caviar for the smoked salmon.