Blini Pancakes

1. In a large bowl, whisk together 1/2 cup buckwheat flour, 2/3 cup all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon yeast.
2. Make a well in the center and pour in 1 cup warm milk, whisking until the batter is smooth.
3. Cover the bowl and let the batter rise until doubled, about 1 hour.
   1 hour
4. Enrich and Rest the Batter
5. Stir 2 tablespoons melted butter and 1 egg yolk into the batter.
6. In a separate bowl, whisk 1 egg white until stiff, but not dry.
7. Fold the whisked egg white into the batter.
8. Cover the bowl and let the batter stand 20 minutes.
   20 minutes
9. Pan-Fry the Blini
10. Heat butter in a large nonstick skillet over medium heat.
11. Drop quarter-sized dollops of batter into the pan, being careful not to overcrowd the pan. Cook for about 1 minute or until bubbles form.
    1 minute
12. Turn and cook for about 30 additional seconds.
13. Remove the finished blini onto a plate and cover them with a clean kitchen towel to keep warm. Add more butter to the pan and repeat the frying process with the remaining batter.

Cooking notes

Scaling works best when you weigh ingredients rather than measure by volume — small differences in packing can compound at higher multipliers.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.