1. Whisk buckwheat flour,self-raising flour,sugar and salt in a bowl and make a well in the centre. In a second bowl,whisk the milk,melted butter and egg yolks until smooth.
Step 2. Slowly add the liquid mixture to the dry ingredients,bringing them together with a rubber spatula until smooth. (If lumpy,strain into a fresh bowl.) Leave to rest in the fridge for 1 hour.
3. In a clean bowl,beat the egg whites to stiff peaks,and fold into the batter.
4. Brush a non-stick frypan with oil and drop in the batter by the tablespoonful. Cook until little holes appear in the top (about 1 minute),then turn and cook for a further 30 seconds. Repeat with remaining oil and batter,and serve while still warm.
Tip:For a glamorous caviar service,use a mix of caviar (I love Yarra Valley Salmon Caviar and Smoked Salmon Pearls,and for something special,osetra caviar from a specialist supplier). Set out small bowls of sour cream,lemon wedges,and finely chopped chives,onion and hard-boiled egg,pile on the warm blinis and serve with chilled vodka,sake or champagne.