Russian Blini

This has a long proofing/raising time, but is worth the wait! My Russian Language instructor, Ludmilla Ivanova gave me this recipe when I studied at the Presidio in California. Several of us would go to her house monthly to "govoreet po-russkee" together and enjoy good food. We served it with melted butter, sour cream, and caviar. Lox would taste well on this as well. We would drink turkish coffee with this. Quite tasty (ochen vkoosna)

• Ready In: 6 hrs 30 mins
• Yields: 24-36 pancakes

Ingredients

• 1⁄2 cup water, lukewarm
• 1⁄2 cup buckwheat flour
• 2  cups milk, warmed slightly
• 1⁄2 teaspoon salt
• 1⁄2 lb butter, melted & cooled
• 3  egg whites
• 1.5 (1/4ounce) packages  yeast
• 2  cups flour, white
• 3  egg yolks, slightly beaten
• 1  teaspoon sugar
• 3  tablespoons sour cream
• 16  ounces black caviar or 16  ounces lox

Directions

1. Dissolve yeast in water and let set for 3-5 minutes.
2. In large bowl, mix 1/4 cup buckwheat flour and 2 cups white flour.
3. Make a well in the flour and pour in the yeast mixture.
4. Slowly mix with a wood spoon, then beat mixture until smooth.
5. Cover and let sit in warm spot for 3 hours.
6. Stir vigorously and add the rest of the buckwheat flour.
7. Cover and let sit in warm spot for another 2 hours.
8. Stir and slowly add milk, egg yolks, salt, sugar, 3 tbsp butter and 3 tbsp sour cream.
9. In a separate bowl, beat egg whites until stiff.
10. Fold egg whites into dough.
11. Cover and let sit for another 30 minutes.
12. Coat the bottom of a frying pan with butter and heat.
13. Place 3 tbsp batter in pan & fry 2-3 minutes.
14. Brush with butter and flip, and fry other side 2-3 minutes.
15. Keep warm in 200 degree oven until all blini are made.
16. Serve with melted butter, sour cream, caviar and or lox.