The white flour blini is the more popular version these days, and preferable for sweet combinations, like butter and jam, nutella, berries or whatever your heart desires.
This recipe is from: A Year of Russian Feasts by Catherine Cheremeteff Jones.
1 teaspoons active dry yeast
1 cup whole milk
1/2 cup water
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons unsalted butter, melted and still warm
1 large egg
1 1/3 cups plus 1 tablespoon all-purpose flour
1 teaspoon canola oil, for cooking the pancakes
Place the yeast in a medium-sized bowl.
Combine 1/2 cup of the milk and the water and heat to about 100 degrees F.
Add the milk mixture, sugar and salt to the yeast and gently whack until yeast has completely dissolved.
Add the butter, egg and flour. Whisk until smooth.
Scrape down the sides of the bowl, cover with plastic wrap, and let the batter rise in a warm place for 1 hour.
Stir down the batter, re-cover with plastic wrap, and set aside in a warm place to rise for 30 minutes.
Heat the remaining 1/2 cup milk to lukewarm and stir it into the batter.
To cook the blini, heat the canola oil in a large well-season or non-stick skillet over medium-high heat until hot.
Add about 1/3 cup of the batter and immediately swell the batter to form a thin pancake. Cook the pancake until the surface is firm and the underside is golden brown, about 45 seconds. Turn and continue to cook until the bottom is golden, about 30 seconds. Serve the blin immediately. Or if you are serving them after all the blini are cooked, stack them, cover loosely with foil and place them in a very low oven until ready to serve.
Serve with small bowls of various fillings for people to help themselves at the table.