This version of blini —a tribute to the Russian communities throughout the New York metropolitan area—is fast because it does not require yeast. If buckwheat flour is unavailable, whole-wheat flour makes a good substitute.

Yield: Makes 18 to 20 hors d'oeuvres
Active Time: 25 minutes
Total Time: 25 minutes

For buckwheat pancakes
1/2 cup all-purpose flour
1/4 cup buckwheat flour*
1 teaspoon sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, separated
1/2 cup milk
1/2 stick (1/4 cup) unsalted butter, melted
For topping
1/2 cup sour cream
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon chopped fresh dill or chives
8 oz thinly sliced smoked salmon, cut into small pieces
Garnish: chopped fresh dill or chives

Make pancakes:

Whisk together dry ingredients in a large bowl. Whisk together yolks and milk in a small bowl, then whisk into dry ingredients. Beat egg whites in another large bowl with an electric mixer until they hold soft peaks, then fold into flour mixture. Add 3 tablespoons butter and fold until batter is smooth.

Lightly brush a 10- to 12-inch nonstick skillet with some of remaining butter, then heat over moderate heat until hot but not smoking. Working in batches of 4, spoon about 1 1/2 tablespoons batter per pancake into skillet and cook until surface of pancakes bubbles, 1 to 2 minutes, then flip and cook 1 minute more. Transfer to a plate and keep warm, covered. Brush skillet with butter between batches.

Make topping:

Stir together all topping ingredients except salmon until combined, then dollop on pancakes and top with salmon.

*Available at natural foods stores.