Blinis

Cream together the yeast, sugar and lukewarm milk in a jug.  Leave to become frothy.

Place the plain flour in a bowl, make a well in the centre and beat in the yeast mixture.  Leave in a warm place to expand, about 30-60 minutes.

Mix in the buckwheat flour and egg yolks and leave to prove for another 30 minutes.

Whisk the egg whites with a pinch of salt until stiff, then fold into the batter.

Heat  a little butter in a frying pan.  Drop 15ml spoonfuls of batter into the pan, spacing apart, and cook for 2-3 minutes until the bubbles start to appear at the top, and the underside is golden.  Turn over and cook on the other side.  Place on a rack.