Add the boiling water to the flour, cornmeal, sugar, and salt into a large bowl and whisk to combine. Set the flour mixture aside.
Whisk the buttermilk and eggs into a second bowl and whisk together.
Add the buttermilk mixture to the flour mixture and stir in the melted butter until just combined. If it seems too thick add warm water. (Over-mixing can produce tough corn cakes)
Working in small batches, melt 2 tablespoons butter in a large seasoned cast-iron skillet or on a large griddle over medium high heat.
For blini sized corn cakes, drop rounded teaspoons onto the griddle. Cook, flipping once until golden brown on both sides and cooked through about 3 minutes total.
Transfer the finished cakes to a plate and cover them with a kitchen towel to keep them warm. Serve warm, with crème fraîche and Salmon Ikura Caviar.
½ cup boiling water
1 cup coarse yellow cornmeal
½ cup flour
1 tablespoon sugar
1 ½ tablespoon salt
3/4 cup buttermilk
2 eggs lightly beaten
2 tablespoon melted butter