Buckwheat Blini

Ingredients

• 0.3 ounce active yeast dry
• 0.5 cup buckwheat flour 
• 0.3 cup butter cut into pieces
• 42 servings butter melted
• 2 large eggs lightly beaten
• 0.5 cup flour all-purpose
• 0.3 teaspoon salt 
• 1.5 tablespoons sugar 
• 1 cup milk whole

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• plastic wrap
• kitchen thermometer
• aluminum foil

Directions

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 11
3. 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).
4. Whisk buckwheat batter to deflate; whisk in eggs.
5. 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.