Caviar (as nice as you want; optional)
Minced chives (optional)
In the first bowl, combine the dry ingredients with a whisk and
slowly add the warm milk. Do the same in the second bowl with
the buckwheat flour, salt, yolks, and warm milk. Cover both and
allow them to rest for 1 to 2 hours at room temperature.
Combine both batters in one large bowl, folding them together
with a rubber spatula. In a separate bowl (ideally a copper bowl),
beat the egg whites with a large whisk until soft peaks form. Fold
the egg whites into the flour mixture. In another bowl, whisk the
heavy cream until soft peaks form. Fold into the flour mixture,
cover, and allow to rest one more hour at room temperature.
To cook, add enough clarified butter or vegetable oil to a
nonstick skillet to make a thick layer (about ½ inch). Heat on
medium high until hot and then add the blini batter either using a
pancake dispenser or pouring from a liquid measuring cup. The
blinis should be small, about 1 inch in diameter. Cook on one side,
and when bubbles form on the surface and the perimeter starts to
brown, flip them over. The second side will cook faster.
Remove the blinis to a paper-towel-lined plate and immediately
top with some crème fraîche, a curl of smoked salmon, and, if
you’re using it, ½ teaspoon caviar. Garnish with the chives, if
desired, and serve.
* Clarified butter will add more flavor to the finished blinis.