No. 2639 — Russian Buckwheat and Wheat Blini
English historical translation of Molokhovets recipe No. 2639 from the 1901 Russian cookbook, retaining original methods and measures.
Very early in the morning, or the evening before, make a sponge with 1 pound of wheat flour, 3 glasses of warm water and 2 zolotniks of dried yeast. Stir and leave somewhere warm. Once risen, beat the mixture well with a wooden paddle, add 1 teaspoon of salt, 1 teaspoon of sugar and 1 pound of buckwheat flour, and let rise again.
Half an hour before baking the blini, scald the batter with 3 glasses of boiling water and let it rise once more. Bake according to the introductory note on Russian blini in Section XV, greasing the pans with olive, poppy-seed, sunflower or walnut oil.
After pouring batter into the pan, one may immediately scatter it with finely chopped white or green onion, or with small dried smelt. Serve with roe, mushrooms, salmon, butter or warmed honey.