Stir yeast, ¼ cup flour and 2 cups milk to combine, cover and let rest at room temperature for 20 minutes.
Stir in remaining 1 cup flour, buckwheat flour, egg yolks and salt until evenly blended. Whip whites to soft peaks and set aside.
Whip cream to soft peaks and fold in.
Fold in whipped whites in 2 additions and immediately cook blinis.
Lightly grease a griddle over medium heat.
Drop batter by teaspoonfuls onto griddle and cook for 2 minutes.
Gently flip blinis over and cook 1 minute more.
Remove to a plate and repeat with remaining batter.
Wrap and store blinis at room temperature until ready to serve or freeze.
These blinis freeze very well.
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