Chive Blini Recipe
- 1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
- 2 1/2 cups warm whole milk (100–110°F)
- 1 teaspoon sugar
- 2/3 cup rice flour
- 3 large eggs, separated
- 1/4 cup sour cream
- 3/4 stick (6 tablespoons) unsalted butter, melted and cooled
- 1 2/3 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1/3 cup chopped fresh chives
- Stir together yeast, 1/4 cup milk, and sugar in a large bowl until sugar is dissolved, then let stand until foamy, about 10 minutes. (If yeast doesn't foam, discard and start over.) Add 1 1/4 cups milk and rice flour, whisking until smooth. Cover bowl with plastic wrap and let sponge rise in a warm place until bubbly, about 1 hour.
- Meanwhile, whisk together yolks, sour cream, 2 tablespoons butter, and remaining cup milk in a bowl.
- Whisk yolk mixture into bubbly sponge, then add all-purpose flour and sea salt, whisking until smooth. Stir in chives.
- Beat egg whites in a bowl with an electric mixer until they just hold stiff peaks, then fold into batter. Let stand 30 minutes.
- Put a buttered large baking sheet in oven and preheat oven to 200°F.
- Brush some of remaining butter onto bottom of a 10-inch nonstick skillet and heat over moderate heat until hot but not smoking. Add 1 cup batter and cook until underside is lightly browned and surface is covered with holes, about 2 minutes. Turn over with a wide spatula and cook until golden on bottom and puffed, about 1 minute more. Brush top with some melted butter, then transfer to buttered baking sheet. Cover loosely with foil and keep warm in middle of oven. Make 5 more blini in same manner (you'll have 2 extra), stacking them on baking sheet in 2 piles with sheets of foil between blini.
