Let rise at least 1.5 hours. Leaving to rise overnight will make blinis even better.
Serve with smoked salmon, sour cream, and fresh dill.
1 1⁄2 cup milk
4 tspns (1/2 stick) butter, cut into 8 pieces
3/4 cup all-purpose flour
1⁄2 cup buckwheat
2 tbspns sugar
2 tspns “active dry yeast”
1⁄2 tspn salt
3 large eggs, lightly beaten
Heat milk and butter on a small flame until butter has melted. Mix together flour, buckwheat, sugar, yeast, and salt. Pour milk and butter into flour mixture. Cover with saran wrap and let rise in a warm place a minimum of 1.5 hours until doubled. Mix in beaten eggs with a whisk.
Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 20 seconds and remove to a plate or baking sheet. Lay each blini out flat and place parchment between each one. Continue until all batter is gone. Place blinis in oven to keep warm.