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1
Adjust oven rack to middle position and preheat oven to 150u00b0F (65u00b0C) or its lowest possible setting. In a medium bowl, whisk together buckwheat flour, all-purpose flour, sugar, kosher salt, baking powder, and baking soda. In a separate medium bowl, whisk together buttermilk, melted butter, egg yolks, and vegetable oil. Add buttermilk mixture to bowl with dry ingredients and use a rubber spatula to stir until just combined.
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2
In a small bowl using a whisk, or using an electric mixer, whisk egg whites until they hold stiff peaks. Using a rubber spatula, carefully fold egg whites into batter until just combined.
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3
Heat a large nonstick skillet over medium heat for 5 minutes (or use an electric griddle set to 350u00b0F/177u00b0C). Add a small amount of vegetable oil to the skillet and spread with a paper towel until no visible oil remains. Using a spoon, place silver dollar pancake-sized circles of batter (about 2 1/2 inches in diameter) in the skillet. Cook until bubbles appear on the surface of the blini and bottom sides of blini are light golden brown, about 2 minutes.
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4
Carefully flip blini and cook on second side until light golden brown and completely set, about 2 minutes longer. Wrap finished blini in a clean kitchen towel, place towel on a wire rack set in a rimmed baking sheet, and transfer to oven to keep warm. Repeat blini-cooking process until all of the batter is used up.
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5
Serve blini with sour cream or creme fraiche, chilled caviar or smoked salmon, and traditional accompaniments, such as finely minced shallots, sliced chives, and chopped hard-boiled eggs.
