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BLINIS

Makes 24 pancakes

Perfect for a Christmas breakfast along with a glass of fizz!



For the pancakes

4 heaped tbsp self raising flour

pinch of sugar

salt and ground black pepper

1 egg

150ml milk

50g butter


For the toppings

150g smoked salmon trimmings

150g creme fraiche

¼ cucumber

½ lemon

dill sprigs to garnish

or 300g cooked smoked streaky bacon, crumbled into small pieces

198g tin sweetcorn, drained

4 spring onions, finely chopped


Put the dry ingredients to a mixing bowl. Add the egg and then whisk in the milk into the mixture with a handheld or electric whisk.

Heat the butter in a non-stick frying pan over a medium heat, when melted stir in the pancake mixture.

Spoon spoonfuls of the batter into the hot pan to make a pancake about 5cm across. Fry for about 1 min until the edges of the pancake are firm and bubbles have started to appear on the surface. Turn over and fry for another 30 secs till golden on both sides. Tip on a plate lined with kitchen paper and continue until all the batter has been used up.

Spread the blinis with the creme fraiche, lay the salmon trimmings on top and a squeeze of lemon and decorate with a sprig of dill and season with ground black pepper.

Or spread with the creme fraiche, then sprinkle over the bacon, corn and spring onion.





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