Blini With Red Caviar And Sour Cream

Directions

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