Raised Blini

• 1 1/2 cakes fresh yeast or 1/2 packet dry
• 1 cup warm milk
• 1 1/2 cups sifted flour
• 2 egg yolks, lightly beaten
• 1/4 cup heavy cream
• Pinch of salt
• 2 egg whites, stiffly beaten
• 1 tablespoon unsalted butter
• 1 cup creme fraiche
• 4 ounces salmon or trout roe, American sturgeon or Russian sevruga caviar, or more, if desired

1. In a large bowl, dissolve the yeast in the milk.
2. Beat in one cup of the flour until the mixture is smooth.
3. Cover with a clean cloth and set in a warm place to rise for two hours.
4. Stir in the egg yolks, cream and remaining flour.
5. Add the salt, then fold in the egg whites.
6. Cover again and set aside to rise for 30 to 40 minutes, until light and spongy.
7. Heat a large skillet or a griddle with the butter.
8. Using a tablespoon, form three-inch blini (pancakes) with the batter.
9. Cook until golden on one side, then turn to cook the other side.
10. As the blini are done, remove them to a heat-proof platter or baking sheet and keep warm.
11. To serve, arrange three to four blini on each plate and top with some of the creme fraiche and caviar.

yeast, warm milk, flour, egg yolks, heavy cream, salt, egg whites, unsalted butter, creme fraiche, salmon

Taken from cooking.nytimes.com/recipes/965 (may not work)