Blini Pancakes

1. 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. 2

   Make a well in the center and pour in 1 cup warm milk, whisking until the batter is smooth.

3. 3

   Cover the bowl and let the batter rise until doubled, about 1 hour.

   1 hour
4. 4

   Enrich and Rest the Batter

5. 5

   Stir 2 tablespoons melted butter and 1 egg yolk into the batter.

6. 6

   In a separate bowl, whisk 1 egg white until stiff, but not dry.

7. 7

   Fold the whisked egg white into the batter.

8. 8

   Cover the bowl and let the batter stand 20 minutes.

   20 minutes
9. 9

   Pan-Fry the Blini

10. 10

    Heat butter in a large nonstick skillet over medium heat.

11. 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. 12

    Turn and cook for about 30 additional seconds.

13. 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.

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