These mini blini-style pancakes can take savoury toppings as well as sweet – notably smoked salmon and sour cream.
MAKES 24-25 (SERVES 6)
- 80g plain flour
- 80g buckwheat flour
- 2 tsp baking powder
- pinch of golden caster sugar
- pinch of fine sea salt
- 1 medium free-range egg, separated
- 300ml whole milk
- 2 tsp groundnut or vegetable oil for the pan
- softened salted butter and honeycomb or honey to serve
Sift the flours and baking powder into a large bowl and add the sugar and salt. Whisk the egg yolk and milk in another bowl until combined. Pour this mixture on to the sifted dry ingredients and whisk until smooth. Leave to stand for 10 minutes.
Whisk the egg white until stiff in a medium bowl using an electric whisk and fold it into the pancake mixture.
In the meantime, heat a cast-iron frying pan or flat griddle over a low heat for 10 minutes until evenly heated. Grease the hot pan or griddle with oil using a brush, then drop tablespoons of the mixture into the pan, spaced slightly apart.
Cook for 1-2 minutes until the surface pits with bubbles, then carefully turn using a palette knife and cook for about 1 minute more until golden on the underside (one side will be smoother in appearance than the other). Repeat with remaining mixture, re-oiling the pan as necessary. They will keep warm covered with foil for up to 30 minutes.
Alternatively make in advance, stack about six high, wrap in foil and reheat for 20 minutes at 180C/160C fan/gas 4. Serve with a dot of butter and a dab of honey on each one.