Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 tb Sugar -at natural foods stores and
2 c Milk Specialty foods shops)
2 tb Unsalted butter, melted, 1 c All-purpose flour
Plus additional for brushing 1 ts Salt
-the griddle 2 lg Eggs, separated
1 c Buckwheat flour (available 3/4 c Well-chilled heavy cream

(Buckwheat Yeast Pancakes With Three Caviars) from 1989

a 1/4-ounce package (2 1/2 teaspoons) active dry yeast about 2 cups
sour cream as an accompaniment about 4 ounces each black caviar,
golden caviar, and salmon roe

In a large bowl proof the yeast with 1/2 tablespoon of the sugar in
1/3 cup lukewarm water for 10 minutes, or until it is foamy. Stir in
1 cup of the milk, heated to lukewarm, the remaining 2 tablespoons
sugar, 2 tablespoons of the butter, and the buckwheat flour, beat the
batter for 1 minute, and let it rise, covered with plastic wrap, in a
warm place for 2 hours or chill it, covered tightly, overnight.
(Chilling overnight produces a tangier flavor. Let the batter come to
room temperature before continuing with the recipe.) Stir in the
remaining 1 cup milk, heated to lukewarm, the all-purpose flour, the
salt, and the yolks, beat the mixture for 1 minute, and let it rise,
covered with the plastic wrap, in a warm place for 1 hour, or until
it is double in bulk and bubbly. In a bowl beat the cream until it
holds soft peaks and fold it into the batter. In a metal bowl beat
the egg whites until they just hold stiff peaks and fold them into
the batter gently but thoroughly.

Heat a griddle or large skillet over moderate heat until it is hot,
brush it lightly with the additional melted butter, and spoon
tablespoons of the batter onto the griddle, spreading them to form
3-inch rounds. Cook the blini for 1 minute on each side, or until the
undersides are golden. Transfer the blini as they are cooked to a
platter and keep them warm, covered with a kitchen towel. Make blini
with the remaining batter in the same manner, brushing the griddle
lightly with the butter as necessary. The blini may be made 2 days in
advance and kept covered and chilled. Reheat the blini, covered with
foil, in a 350~ F. oven for 10 to 15 minutes, or until they are warm,
or microwave them on a microwave-safe platter, covered with
microwave-safe plastic wrap, at high power (100%) for 2 minutes, or
until they are warm.

Arrange 3 or 4 blini on each of 18 small plates, top them with some
of the sour cream, and arrange some of the caviar decoratively on the
sour cream. Serves 18 with blini to spare.

Source: Gourmet magazine, January 1991 - favorite recipes from old
issues

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