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1
In large mixing bowl, dissolve yeast and sugar in 1 cup milk.
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2
Stir in 1/2 cup all-purpose flour and let stand until bubbly, about 10 minutes.
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3
Combine remaining all-purpose flour, the buckwheat flour and salt.
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4
Add 2 cups milk to the yeast mixture and gradually whisk in flour-salt mixture until you have a smooth, thick batter.
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5
Whisk in melted butter.
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6
Cover bowl with plastic wrap.
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7
Leave at room temperature and let batter slowly double in size, about 2 to 3 hours.
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8
(The batter may remain at room temperature even longer if necessary.)
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9
You may also mix batter and refrigerate overnight.
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10
Bring to room temperature before proceeding with recipe.
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11
When you are ready to cook blini, stir down batter, which will have become quite frothy.
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12
Beat egg yolks and whisk into batter.
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13
In a separate bowl, beat egg whites until stiff.
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14
Gently fold egg whites into batter.
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15
Spoon batter onto a hot, lightly greased griddle, using a large soup spoon to make blini that are 3 inches in diameter.
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16
Cook for about 2 minutes, until bottom is well browned.
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17
Flip and cook 1 minute more.
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18
(Wait until surface is covered in bubbles before flipping.)
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19
Keep warm in a low oven.
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20
Serve with a dollop of creme fraiche, a drizzle of butter, a generous spoonful of caviar and a sprinkling of chives.
