Children skeptical about caviar can skip the roe and still enjoy these grown-up mini pancakes for breakfast or dessert.

Yield: 4 servings

In a medium bowl, sprinkle yeast into milk, and let stand for 10 minutes. Add zest, salt, 1/2 teaspoon sugar, yogurt, butter, and egg yolk and mix well. Add flour and poppy seeds, and mix. Cover with Saran, and let stand 2–3 hours.

In a small bowl, add sour cherries, lemon juice, and 1/2 teaspoon sugar. Mix, and set aside.

In a small bowl, add egg white and a pinch of salt. Beat until stiff peaks form. Gently fold egg white into batter.

Heat a large nonstick skillet or crepe pan to medium-high.  Brush skillet with oil and pour 1 tablespoon of batter per blini on to pan. Cook until small bubbles start to form, about 1 minute, and flip. (Blini should be a light golden brown.) Cook an additional 45 seconds and transfer to a baking sheet lined with parchment paper. Working in batches, cook additional blinis.

Serve with crème fraîche and sour cherries.