The buck stops here

How to make Russian blini with Indian ‘kuttu’ or simply, a healthy pancake
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    Sift the flours and salt into a large bowl. Photographs by Priyanka Parashar/Mint
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    Then take two egg yolks.
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    Mix the flours and egg yolk.
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    Stir in the yeast, then whisk in the milk until you have a smooth, thin batter.
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    Whisk the egg whites until stiff.
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    Gently fold into the buckwheat batter—be careful not to knock the air out of the egg whites.
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    Melt a little butter on a non-stick frying pan. Put tablespoons of the puffed-up buckwheat batter into the pan, then fry.
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    The blini will rise slightly on contact with the heat—then flip over and fry until both sides are lightly browned.
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    Top with sour cream, smoked salmon and a little dill.

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