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1
In a small saucepan, bring milk to a simmer over medium-high heat. Transfer milk to a large heatproof bowl and let cool until it registers between 105u00b0F (41u00b0C) and 115u00b0F (46u00b0C).
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2
Add yeast and 1 teaspoon (4g) sugar to bowl of warm milk and let sit for 5 minutes. The mixture should froth and foam. (If it doesn't, this likely means your yeast has expired; buy a new packet before making this recipe.) Add half of flour (3/4 cup; 4 ounces; 113g) and whisk mixture until smooth. Cover bowl with plastic wrap and set aside in a warm spot until mixture has approximately doubled in size, about 1 hour.
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3
Add remaining 3/4 cup flour (4 ounces; 113g) and 1 teaspoon (4g) sugar, as well as salt, melted butter, vegetable oil, and egg yolks. Whisk until ingredients are well incorporated but batter is still slightly lumpy.
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4
In a small bowl using a whisk, or using an electric mixer, whisk egg whites until they hold soft peaks. Using a rubber spatula, carefully fold egg whites into batter until just combined.
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5
Adjust oven rack to middle position and preheat oven to 150u00b0F (66u00b0C) or its lowest possible setting. 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 the bubbles that appear on the surface of the blini stop being reabsorbed into the batter and remain distinct, and bottom sides of blini are light golden brown, about 2 minutes.
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6
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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7
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.
