Buckwheat Pancakes - milk

Method

• Heat until lukewarm: 6 tablespoons milk.
• Stir in: 3/4 teaspoon dry yeast.
• Stir together in a large bowl: 1/4 cup buckwheat flour, 1/4 cup all-purpose flour, 1 teaspoon sugar, 1/4 teaspoon salt.
• Mix the warm milk and yeast into: 2 egg yolks.
• Stir this into the dry ingredients until well mixed.
• Cover and let rise in a warm place until doubled in bulk, about 1 hour.
• When the sponge has risen, mix together: 1/4 cup buckwheat flour, 1/4 cup all-purpose flour.
• Add to the sponge, a little at a time, alternating with: 6 tablespoons milk, at room temperature.
• Mix well to make a smooth batter.
• Let rise again until doubled in bulk, about 1 hour.
• The batter can sit for 4 or 5 hours at a cool room temperature.
• When its time to fry the blinis, beat to soft peaks: 2 egg whites.
• Fold into the batter just until incorporated.
• Drop the batter by the spoonful onto a hot, lightly buttered griddle.
• Blinis cook much more quickly than other pancakes, and they should be flipped as soon as they start to dry out around the edge but before all the bubbles on the surface have popped, less than a couple of minutes.
• Cook on the other side just long enough to color slightly.
• Blinis are traditionally served with melted butter and creme fraiche spooned onto them while they are warm, with such savory toppings as smoked salmon, bottarga, caviar, and chives, or with applesauce or jam.
• Blinis are wonderful for breakfast.
• Make the batter the day before and refrigerate after the second rise.
• The next morning, let the batter come to room temperature, fold in the egg whites, and cook.
• Serve them with warm apricot jam.