1 cup (250 ml) unbleached all-purpose flour

1/4 cup (60 ml) buckwheat flour

1 teaspoon (5 ml) instant dry yeast

1/2 teaspoon (2.5 ml) salt

1 cup (250 ml) milk, warm

2 eggs, separated

In a bowl, combine flours, yeast and salt. Add warm milk and egg yolks. Whisk until smooth. Cover with a cloth or plastic wrap. Let rest for about 1 hour in a warm and humid place.

In another bowl, beat egg whites until stiff peaks form. Fold in meringue, using a whisk because batter is sticky.

In a lightly buttered non-stick skillet, pour a little batter at a time to form small pancakes, about 5-cm (2-inches) in diameter. Cook for about 1 minute or until small holes form at the surface of the batter. Turn blini over and cook for about 1 more minute. Repeat with remaining batter.

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