Buckwheat Blini Pancakes

Method

1. In a large bowl, whisk together 1/2 cup buckwheat flour, 2/3 cup all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon yeast.
2. Make a well in the center and pour in 1 cup warm milk, whisking until the batter is smooth.
3. Cover the bowl and let the batter rise until doubled, about 1 hour.
4. Enrich and Rest the Batter
5. Stir 2 tablespoons melted butter and 1 egg yolk into the batter.
6. In a separate bowl, whisk 1 egg white until stiff, but not dry.
7. Fold the whisked egg white into the batter.
8. Cover the bowl and let the batter stand 20 minutes.
9. Pan-Fry the Blini
10. Heat butter in a large nonstick skillet over medium heat.
11. Drop quarter-sized dollops of batter into the pan, being careful not to overcrowd the pan. Cook for about 1 minute or until bubbles form.
12. Turn and cook for about 30 additional seconds.
13. Remove the finished blini onto a plate and cover them with a clean kitchen towel to keep warm. Add more butter to the pan and repeat the frying process with the remaining batter.