Buckwheat Blinis

1. Prepare the Sponge

Gently warm 6 tablespoons of milk until lukewarm and dissolve ¾ teaspoon of dry yeast into it. In a large bowl, combine ¼ cup of buckwheat flour, ¼ cup of all-purpose flour, 1 teaspoon of sugar, and ¼ teaspoon of salt. Add the yeasty milk and 2 egg yolks to form a sponge and allow it to rise for an hour.

2. Create the Batter

To the risen sponge, add another ¼ cup each of buckwheat and all-purpose flour along with the remaining 6 tablespoons of milk. Mix until smooth and let it rise for another hour.

3. Fold in Egg Whites

Whisk 2 egg whites until soft peaks form. Gently fold them into the risen batter, maintaining the airiness.

4. Cook the Blinis

Heat a griddle or skillet over medium heat. Spoon the batter onto the hot surface and cook until the edges appear dry. Flip each blini to cook the other side until golden.

5. Serve

Serve the warm blinis with a dollop of butter or crème fraîche and add your favorite toppings.