Blini Pancakes

Begin by whisking together 1/2 cup buckwheat flour, 2/3 cup all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon yeast in a large bowl. Creating a well in the center, slowly pour in 1 cup of warm milk, whisking continuously until you achieve a smooth, lump-free batter. Cover the bowl with a clean cloth and allow the batter to rise in a warm spot until it doubles in size—this should take about 1 hour. This resting period activates the yeast, resulting in delightfully airy pancakes. Next, enrich the batter by stirring in 2 tablespoons of melted butter and 1 egg yolk, infusing a buttery richness. In a separate bowl, whisk the remaining egg white until stiff peaks form, but avoid over-beating to prevent dryness. Gently fold the fluffy egg white into the batter, taking care not to deflate it; this step is key to creating light, tender blini. Cover the bowl again and let the batter rest for an additional 20 minutes. When ready to cook, heat a knob of butter in a large nonstick skillet over medium heat. Using a spoon, drop quarter-sized dollops of batter into the pan—make sure to leave enough space between them to avoid sticking. Cook each blini until bubbles rise to the surface, which should take about 1 minute. Flip and cook the other side for approximately 30 seconds, until golden and cooked through. Transfer the finished blini onto a plate and cover with a clean kitchen towel to keep warm and soft. Add more butter as needed and continue frying the remaining batter. Serve immediately with your favorite toppings for a delightful treat. Tip: For extra flavor, consider adding a pinch of freshly ground black pepper or finely chopped herbs to the batter. To ensure even cooking, maintain a consistent medium heat and avoid overcrowding the skillet.