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Whisk first 5 ingredients in medium bowl
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Place milk and butter in small saucepan; stir over low heat until butter melts and thermometer registers 110°F (if mixture gets too warm, cool until temperature returns to 110°F)
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Pour warm milk mixture into flour mixture and whisk until smooth. Cover with plastic wrap and let stand in warm draft-free area until doubled in volume, 1 to 1 1/2 hours
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Whisk buckwheat batter to deflate; then whisk in eggs
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Do ahead Can be prepared 1 day ahead: Transfer to large bowl, cover and chill (may increase in volume; rewhisk before using)
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Preheat oven to 200°F
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Heat griddle or large skillet over medium heat; brush lightly with melted butter
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Working in batches, pour 2 tablespoons batter for each blini onto griddle, spacing apart
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Cook until bubbles form on top and begin to pop, about 1 1/2 minutes
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Turn blinis; cook until golden brown on bottom, about 1 1/2 minutes
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Transfer to baking sheet; tent with foil and place in oven to keep warm while cooking remaining blinis
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Do ahead Blinis can be made 1 day ahead. Cool, cover, and chill; brush blinis lightly with melted butter and rewarm on baking sheet in 350°F oven 5 minutes
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Arrange warm blinis on platter; garnish as desired