Buckwheat Blini

Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup buckwheat flour
• 1 1/2 tablespoons sugar
• 1 (1/4-ounce) package active dry yeast
• 1/4 teaspoon salt
• 1 cup whole milk
• 1/4 cup butter, cut into pieces
• 2 large eggs, lightly beaten
• Melted butter

Preparation

1. Whisk together first 5 ingredients in a large bowl.
2. Heat milk and butter in a saucepan over low heat; stir until butter melts and thermometer registers 110°. Pour warm milk mixture into flour mixture, and whisk until smooth. Cover with plastic wrap, and let rise in a warm place, free from drafts, until doubled in volume (1 to 1 1/2 hours).
3. Whisk buckwheat batter to deflate; whisk in eggs.
4. Heat griddle or large skillet over medium heat, and brush lightly with melted butter. Working in batches, spoon 1 tablespoon batter onto griddle, spacing at least 2 inches apart. Cook until bubbles form on top and begin to pop, about 1 to 2 minutes. Turn blini; cook 1 minute or until golden brown on bottom. Cover with foil, and keep warm while cooking remaining blini.