Olad'i

Ingredients

• 0.5 cube Yeast
• 1 pinch sugar
• 0.25 l lukewarm milk
• 2 Eggs
• 150 g Whole wheat flour
• 150 g buckwheat (finely ground)
• 1 tsp sea salt
• butter for frying
• 2 cups sour cream
• 1 small glass keta caviar

Instructions

1. 1.

   Crush the yeast in a cup and stir with sugar and 2 tbsp lukewarm milk until liquid. Cover with a kitchen towel and let sit about 15 minutes until bubbles form. Separate the eggs; beat both flours with yolks, salt, and milk into a smooth batter, fold in the yeast mixture, cover and let rise at a warm spot for about 1 hour until doubled. Meanwhile whisk the whites very stiff and fold into the finished dough. Heat some fat in a large pan and spoon the batter into it, cooking each side for about 5 minutes, 4-6 times per batch, producing blinis about 2 cm thick. Place the blinis on an oven‑proof tray and keep warm at 80°C. Repeat until all blinis are baked and the dough is used up.

2. 2.

   Arrange the blinis on a preheated plate, topping each with a dollop of sour cream and one espresso spoonful of caviar.

3. 3.

   Serve immediately with chilled prosecco.