Ingredients Grains Buckwheat Blini Be the first to rate & review! These little pancakes are just as great with chopped, hard-boiled eggs as they are with fancy caviar. By Ian Knauer Ian Knauer Instagram Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows "Diary of a Foodie" and "Adventures with Ruth." Knauer went on to create and host his own PBS series, "The Farm with Ian Knauer." Food & Wine's Editorial Guidelines Published on January 19, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Ian Knauer Active Time: 30 mins Total Time: 1 hr Yield: 4 to 6 Ingredients 3 tablespoons all-purpose flour 2 tablespoons buckwheat or rye flour 1 teaspoon sugar 1/8 teaspoon baking soda Kosher salt 1/4 cup whole milk 1 large egg, separated 2 tablespoons melted unsalted butter, plus more for cooking Sour cream Dill fronds Caviar (optional) Directions In a bowl, whisk together the flours, sugar, soda, and 1/4 teaspoon salt. Whisk in the milk and the egg yolk. In a separate bowl, whisk the egg white until it holdS soft peaks. Gently fold the egg white into the batter until combined. Fold the 2 tablespoons melted butter into the batter. In a large heavy cast iron or non-stick skillet, heat about 1/2 tablespoon of butter over medium heat until hot. Working in batches, spoon level 1 tablespoons of the batter (about 6 at a time) into the skillet and cook until bubbly and dry on top, about 1 minute. Flip the blini and cook until golden on the bottoms, about 45 seconds more. Transfer the blini to a serving platter and repeat with the remaining batter. Serve the blini with sour cream, dill, and caviar, if using. Rate it Print