CORN BLINIS

In a large mixing bowl, dissolve the yeast in lukewarm (35 °C to 40 °C) milk, then add the sugar, both types of flour and mix together.
Cover and leave to rise at room temperature for 1 hour.
Next, add the egg yolks, salt, and Sublim’ “La Délicate” duck fat. Mix together, cover and leave to prove again for 45 mins to 1 hour, depending on the room temperature.
The mixture will double in volume.
Now, whisk the egg whites to soft peaks.
Add the raisins and drained corn to the batter, fold in the egg whites and mix well to incorporate into the batter.
Heat a little Sublim’ “La Délicate” duck fat in a frying pan over a medium heat then add a small heap of batter. Once bubbles appear in the batter, flip the blini over and cook on the other side for about 1 minute. Serve the blinis.

Tips: You can just use the wheat flour if you prefer.
If not for immediate consumption, cool the blinis on a wire rack, then wrap and store in the refrigerator. Re-heat: in the microwave, toaster or toast in the oven.
You can substitute 4 to 5 g of dried yeast if you cannot find any fresh yeast.