Buckwheat Blini are considered the more traditional, but less common version of this dish. They are generally served smaller and flat, not rolled. They are more of a canapé for the toppings. I prefer to go savory on the toppings for the Buckwheat version, like smoked salmon, scallions, chopped hard boiled eggs or eggplant caviar on sour cream.
1 3/4 cups milk
2 tsps sugar
1 pkg. active dry yeast
3/4 cup buckwheat flour
3/4 unbleached all-purpose flour
1/2 teaspoon salt
3 Tbsp unsalted butter, melted
2 Tbsp oil, plus additional for frying
3 large egg yolks
2 large egg whites
1 small potato, halved.
In a small saucepan, scald the milk over low heat. Transfer to a large bowl and cool to lukewarm (105º to 115º)
Add 1 teaspoon of the sugar and the yeast to the milk, stir, and let stand until foamy, about 5 minutes.
Whisk in the buckwheat and all-purpose flours, salt, sugar, butter and 2 tablespoons oil, and the egg yolks until smooth.
Let rise in a warm place, covered, until doubled in bulk, about 1 hour.
In a separate bowl, beat the egg whites until they foam stiff peaks and fold into the batter.
Dip the potato half into oil and rub over the bottom of a large non-stick skillet. Heat the pan over medium heat for 1 minute. Drop the batter by the tablespoonful into the skillet, spacing 1 inch apart. Cook until the undersides are golden, about 1 minute. Turn and cook for 30 more seconds. Transfer to a heatproof plate.
Repeat with the remaining batter, greasing the skillet with the oiled potato before each batch. Keep the cooked blini covered with aluminum foil in a 275º oven.