Prep: 5 mins
Cook: 5 mins
Assemble: 5 mins
Perfect for a Christmas breakfast or as a canapé!
For the pancakes
4 heaped tbsp self raising flour
pinch of sugar
salt and ground black pepper
For the toppings
150g smoked salmon trimmings
150g creme fraiche
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.