1 cup warm water
1 pkg active dry yeast
1 Tbsp. sugar
1/2 cup unbleached wheat flour

2 cups warm milk
2 cups unbleached wheat flour
3 eggs, separated
3 - 4 Tbsp. melted butter (plus more for greasing pan)
1/2 - 1 tsp. salt

Dissolve yeast and sugar in warm water.  Let sit for about 5 minutes until foamy.  Stir in flour, cover and set in a warm spot and let rise until about double - about 1 hour. (less if you are in a very warm kitchen).

Add warm milk, remaining flour, egg yolks, melted butter and salt.  Beat until smooth.  Cover and allow to rise again until double - about 1 hour.

Beat egg whites until soft peaks form and fold into batter.  Allow to sit for 30 - 45 minutes. 

Heat 7 inch cast-iron skillet over medium-high heat (blini are traditionally made in a small frying pan, but if you don't have a small one, just adjust the following accordingly).  Grease the bottom with butter and pour in about 1/4 cup batter.  Tip and swirl to spread across the bottom of the pan. (Add water or flour if needed to adjust consistency of batter). 

When the top begins to look dry and bubbly, and you can lift the edge of the pancake easily, flip it over and cook the other side.  When done, put on a warm plate and cover with a dish towel to keep warm.  (If they last that long....pancakes in general have a tendency to be eaten up just as fast as you can flip 'em!).  Continue to make blini, re-buttering the pan every pancake or two. 

Traditionally served with sour cream and caviar or salmon roe.  However, you can serve them with fresh berries, fruit, butter, honey, jam, syrup, or whatever you like!

Variation: substitute up to 1 cup of the wheat flour with buckwheat flour.