|Active dry yeast||1⁄2 Teaspoon|
|Warm water||1 Tablespoon|
|Milk||1⁄2 Cup (8 tbs), scalded|
|Buckwheat flour||1⁄4 Cup (4 tbs)|
|All purpose flour||6 Tablespoon|
|Egg yolk||1 , beaten|
Soften yeast in the warm water.
Combine sugar and salt in a bowl; add scalded milk and blend thoroughly.
Cool to warm, then thoroughly blend in a mixture of the buckwheat flour and 2 tablespoons of the all-purpose flour.
Add the softened yeast and mix well.
Cover bowl with waxed paper and a towel; let rise in a warm place 1 1/2 hours, or until light.
Beat in remaining flour until mixture is smooth.
Blend in the egg yolk.
Beat egg white until rounded peaks are formed and gently fold into the batter.
Cover the bowl and let rise again about 20 minutes.
Meanwhile, heat a griddle or skillet.
Lightly grease as manufacturer's instructions direct.
Spoon batter (use about 2 teaspoonfuls for each Blini) onto hot griddle forming pools about 1 inch in diameter and leaving at least 1 inch between each; spread batter out slightly.
Turn Blini as they become puffy and full of bubbles; brown other side.
Turn only once.
Transfer to a warm platter and set in a 250°F oven until all are done.