1 package active dry yeast
1/2 cup warm (110°) water
2 tsp. sugar

2 cups lukewarm milk (divided)
2 Tbsp. unsalted butter, melted
3/4 cup buckwheat flour
2 Tbsp. sugar
1 cup all-purpose flour
1 tsp. salt
2 large eggs

Crème Fraiche
1/2 lb. smoked salmon, thinly sliced
Fresh dill

1) Combine yeast, water and sugar in a medium bowl. Set aside until the yeast has proofed and doubled, about 10 minutes.
2) Meanwhile put the buckwheat flour along with the 2 Tbsp. sugar into a large bowl.
3) When the yeast has finished proofing add 1 cup of milk and melted butter. Add this to the buckwheat mixture and whisk thoroughly until incorporated and smooth. Cover and allow to rest in a warm place until doubled, about 2 hours.
4) When doubled, stir in remaining cup of milk, all-purpose flour, salt and eggs until smooth.
5) Allow batter to rest.
6) Meanwhile preheat griddle.
7) Lightly oil hot griddle. Pour batter onto pan creating 3” blini. Cook blini until golden on both sides.
8) Remove blini to a drying rack and keep warm.
9) Cook remaining blini.
10) Serve with a dollop of crème fraiche, a piece of salmon and a sprig of dill.

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