Buckwheat Blini & Caviar with Traditional Accompaniments

Scald 1 cup of milk in a sauce pan set over medium heat, do not let it boil.

Remove from heat and allow it to cool somewhat.

Mix the yeast with the warm water, setting it aside for 5 minutes until it gets foamy. Sift the flours and salt together in a bowl. Make a well in the center of the pile and pour the yeast water and milk into that well. Gradually mix the flour into the liquid. Beat until smooth. Cover the bowl with a towel and set in a warm place for 2 or 3 hours until quite bubbly. Melt ½ of the butter, then let it cool somewhat.

Add the melted butter, an additional ¼ cup of milk, 2 egg yolks and the heavy cream, stirring to combine. The end result should have a consistency of heavy cream, you may need to add more milk to achieve this.

Whisk the egg whites until medium stiff peaks form. Gently fold the egg whites into the batter, trying to keep the mixture fluffy.

Heat the remaining butter on a large non-stick skillet or griddle. Wipe out the extra with a paper towel so that the skillet is coated with butter.

Pour the batter into small rounds about 2-inches in diameter. Cook for 1 or 2 minutes until golden brown, flip the blini and cook an additional minute or so.

Serve warm or at room temperature topped with caviar, hard-boiled eggs, red onion, and sour cream