Thin buckwheat pancakes recipe

Ingredients

• 3 cups Whole Milk, warmed to 100 degree F (do this over a low flame or in a microwave oven, and be sure to stir the milk well before adding yeast, or the yeast could be killed by hot spots in the milk)
• 2 tsp Sugar
• 2 oz Fresh Compressed Yeast
• 10 oz Buckwheat Flour (if this is unavailable, use A.P. flour)

• 2 oz Unsalted Butter, melted
• 10 oz A .P. Flour
• 1 tsp Sugar
• 20 fl oz Whole Milk
• 5 Egg Yolks (save the whites)
• 1 tsp Salt
• 5 Egg Whites
• 4 oz Clarified Butter

• Salted Butter (softened), to taste

For Making the Sponge
1. In a mixing bowl, combine the warmed milk, sugar, and yeast; set aside, covered with a clean cloth, for 5 minutes to ensure that the yeast is active (it should foam slightly and have a yeasty aroma).
2. Once yeast is determined to be active, add the buckwheat flour and whisk together the ingredients until smooth.
3. Set this sponge aside to ferment for 1–1.5 hours, or until the sponge begins to fall back on itself.
For Making the Batter and Cooking
4. To the sponge you have already prepared, add the melted butter, A.P. flour, and sugar; beat with a whisk (or using a mixing bowl with a whisk attachment) to form smooth dough/batter.
5. Set this mixture aside, covered with a damp, clean cloth, until it has doubled in volume.
6. Once the dough has doubled in volume, heat the milk in a saucepan until it is just about to boil, and then remove it from the heat. Beat it into the dough, followed by the egg yolks and salt, to form a smooth batter.
7. In a separate (clean) bowl, whip the egg whites until they form soft peaks, and fold them into the bliny batter. At this point, you are ready to start cooking the bliny.
8. Heat a nonstick crêpe pan over a medium flame until it is hot, and add ½ teaspoon of the clarified butter to the pan.
9. Once the oil is hot, add a 2-oz ladle of the bliny batter to the pan, tilting the pan to allow the batter to completely coat the bottom in a thin layer before cooking.
10. Allow the batter time to cook on one side (about 1 minute or so), and then flip it to the other side and cook for another 30 seconds to finish.
11. Remove the bliny from the crêpe pan; keep covered with a clean table linen or foil with holes poked in it until serving.
12. Repeat steps 6 to 9 until all of the bliny are cooked.
13. Serve at once with desired accompaniments (melted butter and sour cream are common, as are caviar, smoked fish, and pickled fish—such as herring).