Sift both flours into a large, warmed bowl. Stir in the yeast and salt. Beat in the milk, whole
egg and egg yolk until smooth. Cover the bowl and let stand in a warm place for 1 hour.
Place the egg white in a spotlessly clean bowl and whisk until soft peaks form. Fold into the
batter. Brush a heavy-based frying pan with oil and set over a medium-high heat. When the pan is
hot, pour enough of the batter onto the surface to make a blini about the size of a saucer.
When bubbles rise, turn the blini over with a spatula and cook the other side until light brown.
Wrap in a clean tea towel to keep warm while cooking the remainder. Serve the warm blinis with
soured cream and smoked salmon.