Not quite a traditional blini, but these mini pancakes are just as delicious and are easy and fast to make using ingredients you are likely to have at home. If you like you can make them in advance and then top with the smoked salmon, creme fraiche and dill just before serving.
Makes approx. 36 pancakes
For the pancakes:
100g plain or all-purpose flour
½ tsp salt
½ tsp baking powder
1 egg, separated
25g/ 1oz butter, melted
2-3 spring onions, finely sliced
2 tsp fresh dill, finely chopped
Salt & pepper
Good spritz of fresh lemon
Freshly ground black pepper
Put the flour, salt and baking powder into a large bowl and mix. Add the milk, egg yolk and whisk well then add the melted butter along with the spring onions, dill, salt and pepper. Whisk the egg white until you have stiff peaks then gently fold into the pancake batter until evenly combined. Heat a flat griddle or frying pan and drop tablespoons of the pancake batter. Cook until bubbles start to appear on the top of the pancakes then flip over and cook until golden. Remove and set aside on a wire rack and repeat until all of the batter is used.
To serve the pancakes top with a small spoonful of creme fraiche. Spritz the smoked salmon with the lemon juice and a grinding of black pepper then add a small slice of salmon on top of the creme fraiche and finish with a small sprig of dill.