Add <quantity>50<unit>ml</unit></quantity> of warm milk, <quantity>25<unit>ml</unit></quantity> of water, and <quantity>5<unit>g</unit></quantity> of fresh yeast to a saucepan. Whisk to dissolve the yeast

Add <quantity>30<unit>g</unit></quantity> of fine buckwheat flour and <quantity>30<unit>g</unit></quantity> of all-purpose flour. Whisk to incorporate

Transfer to a container with a lid and let it rest at room temperature, away from sunlight, for at least 10h to ferment

Add <quantity>3<unit>tbsp</unit></quantity> of the fermented batter and <quantity>1</quantity> egg yolk to a large bowl. Stir to incorporate and reserve the egg white

Add <quantity>½<unit>tsp</unit></quantity> of salt and <quantity>50<unit>ml</unit></quantity> of beer. Stir to incorporate

Add <quantity>50<unit>g</unit></quantity> of fine buckwheat flour and <quantity>40<unit>g</unit></quantity> of all-purpose flour and stir until smooth

Whisk <quantity>1</quantity> egg white until thick and fluffy

Add the whipped white to the batter and gently incorporate it

Melt <quantity>200<unit>g</unit></quantity> of cubed butter in a saucepan over low heat until the oil and solids separate. Do not stir the butter. The clarified butter is ready

Transfer the butter oil to a bowl, making sure that the solids stay in the bottom of the pan

Cover the bottom of a heavy bottomed skillet over medium heat with the clarified butter

Scoop the batter into the butter and fry on both sides until golden brown. Repeat the frying process with the remaining batter. The blinis are ready

Enjoy! Try them topped with sour cream and cured fish!