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This Russian buckwheat blini recipe is traditionally served for Maslenitsa with caviar, smoked salmon, chopped onion, eggs, sour cream, and vodka. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. Cara is a commercial food, drink and product photographer based in London. She has produced photography for: Rowse Honey, Octopus Books, Kyle Books, The Spruce Eats, Mamamade, Vegan Food and Living, Spoon Cereals, Walnut Magazine and Soopergood. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. In the Russian tradition, blini symbolize the sun and take center stage at Maslenitsa—also known as Butter Week, Pancake Week, or Cheesefare Week—a spring festival marking the end of winter.

In a large bowl, whisk together the flours, salt, and instant yeast. Make a well in the center and pour in the milk, whisking until the batter is smooth. Cover the bowl and let the batter rise until doubled, about 1 hour. Stir the melted butter and egg yolk into the batter. In a separate bowl, whisk the egg white until stiff, but not dry. Fold the whisked egg white into the batter. Cover the bowl and let the batter stand 20 minutes.

Heat a large nonstick skillet over medium heat. Drop quarter-sized dollops of dough into a pan, being careful not to overcrowd the pan. Cook for about 1 minute or until bubbles form. Turn and cook for about 30 additional seconds. Remove the finished blini onto a plate and cover them with a clean kitchen towel to keep them warm.