Mini-Blini

• 1 cup all-purpose flour
• 1 cup buckwheat flour
• 1 package active dry yeast
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 cups warm milk
• 6 tablespoons butter, melted
• 3 eggs, lightly beaten
• Butter for frying
• Sour cream and sturgeon, salmon or golden caviar

1. Combine flours, yeast, sugar and salt in a bowl.
2. Stir in warm milk, butter and eggs and mix until smooth.
3. Set bowl aside in a warm place such as an oven with pilot light on and allow to rise until double in volume, about two hours.
4. Stir batter.
5. Heat a large, heavy skillet and lightly butter it.
6. Make blini with about a tablespoon of batter each, turning them as they brown and browning the other side.
7. You should be able to fit four blini in a 10-inch skillet.
8. As the blini are finished cooking, place them on a baking sheet in an oven heated to 150 degrees to keep warm.
9. Serve blini topped with sour cream and more or less of whichever kind of caviar your taste and budget may allow.

flour, buckwheat flour, active dry yeast, sugar, salt, warm milk, butter, eggs, butter, sour cream

Taken from cooking.nytimes.com/recipes/6647 (may not work)