-
1
Sift together the buckwheat and all-purpose flours in a small bowl.
-
2
Set aside.
-
3
In a medium bowl, dissolve the yeast in the lukewarm water.
-
4
Add half of the sugar and 1/3 cup of the flour mixture.
-
5
Cover the bowl with a towel, set aside, and let rise in a warm place until doubled, 30 minutes to 1 hour.
-
6
In a large bowl, mix together the eggs, melted butter, and 2 cups of the milk mixed with 1 1/2 cups water, the remaining sugar, and the salt.
-
7
Stir in the yeast mixture.
-
8
Stir in enough of the remaining flour mixture so that the dough has the consistency of sour cream.
-
9
Cover the bowl with a towel; set aside to rise for 30 minutes.
-
10
Bring the remaining 2 cups milk to a boil in a small saucepan.
-
11
Remove from the heat.
-
12
Pour the milk over the dough and stir gently.
-
13
In a 10-inch skillet over medium heat, add enough oil to just coat the bottom.
-
14
When the pan is hot, drop 1 tablespoon of the blini batter onto the pan.
-
15
Spread it out to about 3 inches in diameter.
-
16
When the blini bubbles break, after about 10 seconds, turn the blini over with a spatula and cook for 15 seconds more.
-
17
Repeat with the remaining batter.
-
18
Keep the blini warm in a low oven.
-
19
Serve the blini with sour cream, melted butter, farmers cheese, honey, jam, sugar, red or black caviar, salmon, or herring.
