Yeast Blini with Caraway – Pareve version

👨‍🍳 Method

1. 1
   In a large bowl, mix the flour, yeast and sugar. Add the lukewarm unsweetened soy milk and mix into a smooth batter.

   Bowl
2. 2
   Cover with a towel and Let rise about an hour in a warm place, until the batter doubles and fills with bubbles.

   ⚙ ProofingPlastic wraporKitchen towel
3. 3
   Separate the eggs. Mix the yolks and the margarine and salt into the batter.
4. 4
   Whip the egg whites to soft peaks.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

   💡Whip egg whites in a clean, dry bowl, without a drop of yolk.
5. 5
   Fold the whipped whites into the batter gently in two additions, to keep the air in.

   ⚙ FoldingSilicone spatula

   💡Fold with a spatula, in broad strokes from the bottom up, and stop when there are no streaks: vigorous mixing knocks the air out of the foam. Add whipped mixtures in stages: a quarter first, to lighten the mixture.
6. 6
   Heat a wide pan over medium heat and grease with the oil.

   ⚙ Greased Flat PanStoveFrying pan

   💡A very thin layer of fat, with the excess wiped off with paper towel: too much fat gives spots and fried edges.
7. 7
   Pour tbsp large of batter for each blini, into a round 8–10 cm across, and sprinkle a little of the caraway on top.
8. 8
   Fry about 2 minutes, until holes appear all over the surface and the edges dry. Flip and fry 1½ more minutes, until the side with the caraway is golden and speckled.

   Stove
9. 9
   Grease the pan again between batches, and keep the finished blini warm in a 100°C (210°F) oven, covered with a towel.

   OvenKitchen towel