Blinis (yeasted pancakes)

• Boil the potato, leave to cool and peel it.
• Dissolve the yeast in warm milk (the milk temperature should not reach more than 40 ºC).
• Blend to combine the potato, milk with yeast, flour, sugar, salt and two egg yolks.
• Place the batter in a bowl and let the preparation ferment until doubled in volume.
• Whip 6 egg whites until they form stiff peaks, fold them into the fermented batter with a scooping-and-folding motion.

Blinis can be cooked in a frying pan specially intended for them or on a griddle.

• In a non-stick frying-pan: Grease with a little fat or oil, heat and add a ladleful of batter, cook until golden brown on each side. Blinis should be golden-brown outside and well-cook inside.
• On the griddle: Same way of cooking, but if they are not evenly shaped, use a pastry cutter to have them shaped.

They are served slightly warm or at room temperature.