- 1 t caster sugar
- 125 g cake flour
- Salt a pinch
- 1 t instant yeast
- 6 T warm milk
- 2 free-range eggs, lightly beaten
- 40 g butter, melted
- 1 T canola oil
Mix all the dry ingredients together in a large deep bowl. Mix 3 T milk with the eggs and butter and combine with the dry ingredients to make a batter. Cover with a clean tea towel and leave to rise for 45 minutes.
Loosen the batter with the remaining milk, adding a little at a time to ensure the batter doesn’t become too thin. It should be slightly thicker than pancake batter.
Place a non-stick pan over a medium to low heat and wipe the pan with kitchen paper dampened with the canola oil. Place teaspoonfuls of batter into the pan. When the blinis start to bubble, turn and cook until set and lightly browned on both sides.
Cook’s note: Make and freeze extra blinis by doubling the mixture. Arrange 10 blinis in a row and wrap with clingwrap, then wrap in tinfoil and freeze. Thaw before serving.