I love making real blinis with whisked egg white, but these pancakes are quicker and easier to make. If you want, you can make a huge batch and freeze them. These taste delicious with Gravadlax or smoked salmon, and marinated cucumbers and sliced boiled eggs.
For about 16-20 pancakes:
- 2 eggs
- 220ml milk
- 40g butter, melted and cooled
- 125g buckwheat flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Mix the eggs, milk and melted butter in a bowl and whisk until smooth. Sift the flour, baking powder and salt into another bowl. Make a well in the middle and gradually add the egg mixture and beat together until smooth. Leave for at least 2 hours, or overnight if possible.
Heat a non-stick frying pan and put in a tiny bit of oil or butter to coat. Use a large tablespoon as a measure and ladle 4 individual dollops of batter into the pan. Leave the pancakes to cook for a minute or two, until you see them begin to bubble on top and set. Then flip them over and cook for a slightly shorter time on the other side.
Keep warm in a napkin or tea towel while you make the rest.
This recipe features on p222 of Sarah's Garden Cookbook.