Chive Blini

• 1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
• 2 1/2 cups warm whole milk (100110F)
• 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

1. 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.
2. (If yeast doesn't foam, discard and start over.)
3. Add 1 1/4 cups milk and rice flour, whisking until smooth.
4. Cover bowl with plastic wrap and let sponge rise in a warm place until bubbly, about 1 hour.
5. Meanwhile, whisk together yolks, sour cream, 2 tablespoons butter, and remaining cup milk in a bowl.
6. Whisk yolk mixture into bubbly sponge, then add all-purpose flour and sea salt, whisking until smooth.
7. Stir in chives.
8. Beat egg whites in a bowl with an electric mixer until they just hold stiff peaks, then fold into batter.
9. Let stand 30 minutes.
10. Put a buttered large baking sheet in oven and preheat oven to 200F.
11. Brush some of remaining butter onto bottom of a 10-inch nonstick skillet and heat over moderate heat until hot but not smoking.
12. Add 1 cup batter and cook until underside is lightly browned and surface is covered with holes, about 2 minutes.
13. Turn over with a wide spatula and cook until golden on bottom and puffed, about 1 minute more.
14. Brush top with some melted butter, then transfer to buttered baking sheet.
15. Cover loosely with foil and keep warm in middle of oven.
16. 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.

active dry yeast, milk, sugar, rice flour, eggs, sour cream, unsalted butter, flour, salt, fresh chives

Taken from www.epicurious.com/recipes/food/views/chive-blini-107020 (may not work)