Blini With Sour Cream and Caviar
 

Stir together ¼  c warm water, 1 pkg yeast, and 1 ½ T sugar in a bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

Add ½ c plain White Lily flour, ½ c buckwheat flour, and ¼ t salt, then stir in 1 c milk, 3 tablespoons butter, and 2 large eggs. Cover bowl with plastic wrap and set in a roasting pan filled with 1 inch of warm water. Let rise in a warm place until dough is increased in volume, has bubbles breaking the surface, and is stringy when scooped, 1 ½  to 2 hours. Stir batter before using.

Heat a 12-inch nonstick skillet over moderately high heat until hot and brush melted butter (if butter browns immediately, lower heat). Working in batches of 4, spoon 1 T batter into skillet for each blin, then cook, turning over once, until golden on both sides, about 2 minutes. Transfer to an ovenproof platter and keep blini warm in oven.

Serve blini topped with sour cream and caviar or sour cream and cucumber