Buckwheat Blini
1 cup whole milk
4 tablespoons unsalted butter
½ cup all-purpose flour
¼ cup buckwheat flour
1 tablespoon sugar
½ teaspoon sea salt
1 teaspoon yeast
2 eggs
Melt the butter with the milk and cool to lukewarm.
Meanwhile whisk together the flour, buckwheat flour, sugar, salt and yeast.
Whisk the milk mixture into the flour mixture, cover with plastic wrap or a plate, and set aside to rise for 1½ hours in a warm place. The mixture should foam and double in size.
Whisk in two eggs, blending well. Butter a hot griddle or skillet, and use a heaping teaspoon of batter to make dollar size blini. Cook about one minute per side.
Slather with butter or topping of your choice.
Use immediately, or store in the refrigerator for a day or so, stirring well before using.
