|Compressed yeast||1⁄2 Ounce (1/2 Cake)|
|Warm water||125 Milliliter (1/2 Cup)|
|Buckwheat flour||175 Gram (1 1/2 Cups)|
|Warm milk||375 Milliliter (1 1/2 Cups)|
|All purpose flour||175 Gram (1 1/2 Cups)|
|Eggs||3 , separated|
|Melted butter||2 Tablespoon|
|Butter||125 Gram (1/2 Cup)|
Mash the yeast with the sugar in a small bowl.
Mix in the water and set aside in a warm place for about 10 to 15 minutes or until the yeast is puffed up.
Put the buckwheat flour in a large mixing bowl, beat in the yeast mixture and enough of the milk to make a smooth batter the consistency of thick cream.
Cover the bowl with a cloth and leave in a warm place for 2 hours or until the batter has risen and doubled in bulk.
Meanwhile, make a second batter.
Put the all-purpose flour into another bowl and beat in the egg yolks, salt, melted butter and the remaining milk.
Combine the two batters, cover the bowl and leave in a warm place for 30 minutes.
Beat the egg whites until stiff, fold into the batter, cover again and leave in a warm place for 20 minutes more.
Heat a large, heavy frying pan or griddle.
Add 1 tablespoon of the butter and when it is sizzling, pour in 4 separate tablespoons of the batter to make 4 blini.
Cook for about 1 minute or until golden.
Turn the pancakes and if necessary add more butter.
Cook for 1 minute.
Keep warm while you cook the remainder.