Rice Flour Blini

• 1 package active dry yeast
• Pinch sugar
• 1 1/4 cups milk
• 1 cup rice flour, preferably ''forbidden'' (black) rice flour
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 eggs, lightly beaten
• 3 tablespoons unsalted butter, melted and cooled
• Sour cream or creme fraiche and salmon caviar for serving, optional

1. Mix yeast and sugar in small bowl.
2. Heat 1/2 cup milk to 110 degrees and mix with yeast.
3. Set aside for about 5 minutes until the yeast mixture becomes bubbly.
4. In large bowl, mix flours and salt.
5. Whisk in eggs, remaining milk and yeast mixture.
6. Stir in butter.
7. Cover and set aside 1 hour.
8. Place large nonstick skillet over medium heat.
9. Drop scant tablespoons of batter in skillet to form pancakes 2 1/2 to 3 inches in diameter.
10. When blini begin to look dry around edges, about 30 seconds, turn, cook second side briefly and remove.
11. Repeat until all batter is used.
12. Blini can be kept warm in a 200-degree oven, or reheated before serving topped with cream and salmon caviar, if desired.

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

Taken from cooking.nytimes.com/recipes/7235 (may not work)