Ingredients
Blinis
1/2 cup (125 mL) all-purpose flour
1/2 tsp (2.5 mL) baking powder
1/4 tsp (1.5 mL) salt
1/2 cup (125 ml) milk, warmed
1 large egg, separated
1 tbsp (15 mL) unsalted butter, melted (plus extra for cooking)
Optional: 1 teaspoon sugar (for slight sweetness)
Topping
6 tbsps (90 mL) crème fraîche or sour cream
3–4 tbsps (45-60 mL) caviar
1 tbsp (15 mL) fresh chives, finely chopped
Zest of half a lemon (optional)
Preparation
1. In a bowl, whisk flour, baking powder, salt, and sugar (if using). In another bowl, whisk egg yolk with warm milk and melted butter. Gradually mix the wet ingredients into the dry until smooth.
2. In a clean bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the batter to keep it light and airy.
3. Heat a non-stick skillet over medium-low heat and lightly butter it. Drop small spoonfuls (about a tablespoon) of batter onto the skillet to form mini pancakes.
4. Cook until bubbles form on the surface and edges look set, about 1-2 minutes. Flip and cook the other side for about 1 minute.
5. Remove and keep warm while cooking the rest.
6. Spread a dollop of crème fraîche on each blini. Top with a small spoonful of caviar. Garnish with chopped chives and a touch of lemon zest if desired.
7. Serve immediately.