Blinis

Makes 12-15

50g buckwheat flour 180g strong plain flour 1 tsp sugar ¾ tsp salt 7g or 2 tsp dried yeast 150ml sour cream, plus extra 350ml milk 2 eggs, separated 40g butter, for cooking caviar or smoked salmon

Sift the flours, sugar, and salt into a large bowl. Sprinkle in the yeast. Heat the sour cream and milk together in a small saucepan until just warm, then whisk in the egg yolks. Pour the egg yolk mixture into the flour and whisk until you have a thick batter. Cover with a tea towel and leave in a warm place for 1 hour. Whisk the egg whites until they form soft peaks, then gently fold them into the batter. Heat a heavy-based frying pan over a medium flame and brush with a little of the butter. Cook the blinis, one or two at a time, dropping tablespoons of batter into the hot pan. When bubbles begin to appear on the surface, and the underside is nicely browned, turn and cook the other side. Serve warm with sour cream and caviar or smoked salmon.