Separate the egg yolks from the whites into separate bowls.
Beat the yolks, add the salt, sugar and yoghurt. Heat the milk a little and add it to the yolks.
Sift the flour with the flour and dry yeast and add them to the mixture. Stir until you get a smooth mixture. It's going to look a little thicker than porridge.
If it seems too thick to you, you can add a little milk; if it seems too runny, simply add a little more flour.
Cover the bowl with transparent foil and leave it to rise for about an hour.
In another dry bowl, beat the whites with a mixer well. They need to become like thick snow.
Once the dough rises, add the whites to it. Do this slowly and stir well with a spatula. You're going to get a homogeneous mixture that's fluffy and bubbly.
Put the pan on the stove, smear it with a little oil using a brush, as you would for pancakes. Take spoonfuls of the mixture and pour in about 4-5 blini in the pan.
Once fried on one side, flip them over. Lower the heat to a moderate level so you don't burn the blini.