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1
Proof yeast in hot water for 5 min.
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2
Put the yeast mix, lowfat milk, flour, egg yolks, salt, sugar, and melted butter in a blender or possibly food processor.
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3
Blend at high speed for 40 seconds.
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4
Turn machine off, scrape down, and blend another few seconds.
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5
Pour batter into a bowl which is large sufficient to accommodate the rising.
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6
Cover loosely, and set in a hot place to rise for 1 1/2 to 2 hrs.
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7
Don't let the batter rise much longer or possibly blini will taste overfermented.
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8
Beat egg whites till stiff.
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9
Fold into batter.
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10
Heat a heavy skillet or possibly griddle.
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11
Brush with butter.
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12
Drop blini batter by teaspoonfuls into warm pan.
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13
Turn when first side is lightly browned, and cook briefly on second side.
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14
Keep pancakes on a heated platter till all the batter is used.
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15
Arrange hot blini on a tray lined with a starched linen napkin.
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16
Put a small dollop of lowfat sour cream in the center of each, then a few grains of caviar.
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17
A strip of smoked salmon decorated with a sprig of dill may be substituted for the caviar, if you like.
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18
Blinis may be cooled, wrapped in foil, and refrigerated for use the next day.
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19
Hot in 300 degree oven before serving.
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20
VARIATION: Make blinis as directed, topping with a dab of lowfat sour cream, and substitute one 2-inch tip of freshly steamed asparagus for the red caviar.
