Russian Pancakes (Blini)

For the blini, put flour in a bowl and crumble the yeast over it. Mix with part of the lukewarm milk and let rise for about 30 minutes.

Then add buckwheat flour, vegetable oil, yolks, salt, vanilla sugar, lemon zest and almond slivers. Stir in enough milk to make a thin pancake batter. Fold in the stiffly beaten egg whites and fry the smallest possible blini in hot fat until golden brown.

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