Mix the dry yeast into warm milk (body temperature, around 37C / 98 F) in a bowl. Make sure your bowl is large enough, the batter will rise significantly:-) - Mix together buckwheat and all-purpose flour, and salt. Add them into the bowl with milk and yeast. Let the dough rest for about an hour or two in room temperature

Mix together egg yolks and sour cream (or yogurt as I did), and slowly add into the dough. - Whip the egg whites into a firm mousse. Add slowly into the dough.

Add sparkling water into the dough. Apparently this will help to make the blini crisp and fluffy when frying them - Frying the blini: I follow the way my Russian friend fried the dough in a cast iron skillet: a spoonful of butter per each blini, medium to high heat. Apparently there are variations between thin and thick blini, whereby the thicker one should actually be called Oladyi (as I learnt thanks to UnderstandRussia blog).

Toppings: prepare everything ready and set the table while you are frying the blini:-) The blini are best when enjoyed right away after frying.