Instructions: Combine yeast and warm water in a medium bowl. Set aside in a warm place to proof for 15 to 20 minutes.

Slowly add the all-purpose flour to the yeast. Cover, and let dough rise for 1 hour.

Combine the buckwheat flour, egg yolks, butter, salt, sugar, and milk with the dough. Stir well to blend all ingredients. Cover, and let rise for 1 hour.

Just before cooking, beat the egg whites until stiff, and fold them into the batter.

Heat a heavy skillet or griddle over medium-high heat. Brush with butter. Drop 1 tablespoon of batter into the hot pan. Cook until lightly browned, turn the blini, and cook briefly on other side. Keep blini on a heated platter until all batter is used up.

Brush blini with a little melted butter before serving, if desired.

This recipe yields 75 cocktail-size blini.

Comments: These delicious little pancakes, a traditional Russian treat, are often served with sour cream and caviar or smoked salmon. Martha likes to top hers with homemade gravlax and a dollop of mustard sauce.

Yield: 75 blini

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