Or as I like to think of them: Russian party pancakes. Great savoury brunch bites or classic cocktail hour nibbles, dress these rye flour pancakes with traditional toppings like crème fraîche, smoked salmon and dill or experiment with your favourites spreads, chutneys, cheeses, pickles, fruits, you get the idea.

1. In a bowl, combine flours, yeast and salt. Add warm milk and egg yolks. Whisk until smooth. Cover with a cloth or plastic wrap. Let rest for about 1 hour in a warm and humid place.
2. In another bowl, beat egg whites until stiff peaks form. Fold meringue into the batter until fully combined.
3. Heat over medium heat a non-stick griddle or pan, brush with butter. Working in batches and using a small cookie scoop (2 oz), scoop batter onto the pan to forms small pancakes. Leave 1” to 2” inches apart. Cook for about 1 minute or until small holes form at the surface of the batter. Turn blini over and cook for about 1 more minute. Repeat with remaining batter