Step 1 of 6
Blini Pancakes
In a large bowl, whisk together the buckwheat flour, all-purpose flour, salt, and yeast. Make a well in the centre and pour in the warm milk, whisking until the batter is smooth.
Step 2
Cover the bowl and let the batter rise until doubled, about 1 hour.
Step 3
Stir the melted butter and egg yolk into the risen batter.
Step 4
In a separate bowl, whisk the egg white until stiff but not dry. Fold gently into the batter. Cover and let stand for 20 minutes.
Step 5
Heat a little butter in a large non-stick skillet over medium heat. Drop quarter-sized dollops of batter into the pan without overcrowding. Cook for about 1 minute until bubbles form, then turn and cook for a further 30 seconds.
Step 6
Remove the finished blini to a plate and cover with a clean kitchen towel to keep warm. Add more butter to the pan and repeat until all the batter is used.
