Buckwheat blinis

Whisk 75 grams of all-purpose flour, 60 grams of buckwheat flour, 15 grams of sugar and 5 grams of yeast together in a large bowl.

Add one cup of whole milk heated to 110 degrees Fahrenheit.

Add a little pinch of salt and gently whisk until smooth, then rest one hour covered with plastic wrap at room temperature until doubled in volume.

Lightly beat two eggs together and pour them directly into the batter.

Add two tablespoons of melted but not hot butter and whisk until homogenous and smooth.

Pour into a large squeeze bottle without overfilling it, as the yeasted batter expands.

Cook the blinis about a minute on each side, then rest them on a paper towel to cool.