Blini With Smoked Salmon And Dilled Onion Compote

• 1/2 teaspoon sugar
• 1 package dry yeast
• 2 tablespoons warm water (105u0b0 to 115u0b0)
• 2 1/2 cups low-fat buttermilk
• 1 tablespoon vegetable oil
• 1 large egg
• 1 1/2 cups all-purpose flour
• 1/2 cup buckwheat flour
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• Dash of salt
• 2 large egg whites (at room temperature)
• 8 ounces thinly sliced smoked salmon, cut into 1/4-inch-wide strips
• Dill sprigs (optional)

1. Dissolve 1/2 teaspoon sugar and yeast in warm water in a large bowl; let stand 5 minutes. Add buttermilk, oil, and egg; stir with a whisk until smooth. Combine flours, 1 tablespoon sugar, baking powder, baking soda, and salt; stir well. Add to yeast mixture; stir until smooth. Cover and chill 8 hours.
2. Beat egg whites at high speed of a mixer until stiff peaks form. Gently fold egg whites into batter. Spoon about 1 tablespoon batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.
3. Divide salmon strips evenly among pancakes, and top each with about 1 teaspoon Dilled Onion Compote. Garnish with dill sprigs, if desired.

sugar, yeast, water, lowfat buttermilk, vegetable oil, egg, flour, buckwheat flour, sugar, baking powder, baking soda, salt, egg whites, salmon, dill sprigs

Taken from www.myrecipes.com/recipe/blini-with-smoked-salmon-dilled-onion-compote (may not work)