Imperial Russian Blinis
James McIntosh discovers Russian food in London.
100g self raising flour
100g buckwheat flour
70g caster sugar
a little vegetable oil
Russian Smetana or soured cream
1. Place the flours and sugar into a large mixing bowl and whisk using a balloon whisk to combine. Add the eggs and half of the milk, whisk together and add the remaining milk to form a smooth pouring batter.
2. Place the vegetable oil onto a paper towel and rub over the Simmering Plate. Using a teaspoon, drop the mixture from the end of the spoon onto the simmering plate. Once bubbles appear turn them over with a palate knife and cook for a few more minutes.
3. Set onto a plate and serve with the soured cream, caviar and dill on top.