Blini(Russian Pancakes)

• 2 c. milk
• 1 c. water
• 1 cake yeast
• 2 c. sifted buckwheat flour
• 3 eggs, separated
• 2 Tbsp. softened butter or butter spread
• 1 tsp. sugar
• 1 tsp. salt

1. Mix 1/2 cup milk with the water.
2. Warm to about 120u0b0 (warm to the skin). Crumble in yeast and stir until smooth. Add about 1 cup flour to make a thick sponge.
3. Cover and let stand in a warm, draft-free place, 2 1/2 to 3 hours.
4. Beat the egg yolks until frothy and add to the rest of the milk, butter, sugar and salt. Mix into sponge.
5. Add rest of the flour. Fold in stiffly beaten egg whites. Let stand 45 minutes undisturbed.
6. Ladle into lightly buttered skillet, making pancakes 2 1/2 to 3-inches in diameter. Cook until brown on both sides. Serve hot with sour cream or yogurt (no syrup, please).
7. Caviar, optional.

milk, water, cake yeast, sifted buckwheat flour, eggs, butter, sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=921138 (may not work)