Step 1

Warm the milk to about 30°C, and whisk in the yeast to dissolve it.

Step 2

Add the sourdough leaven and egg yolk to the milk and mix together.

Step 3

Then mix in the flour, buckwheat flour and salt. Cover, and leave for about one hour to allow the yeast to work – it’s ready when spongy, aerated and bubbly.

Step 4

When ready, preheat a heavy bottomed frying, pancake or blini pan on a medium to low heat.

Step 5

Whisk the egg whites to soft peaks and fold into the batter.

Step 6

Wipe the pan with a little butter, and spoon in the mixture, using about 1 tablespoon per blini, to make them sized for an easy mouthful.

Step 7

Turn once, when brown on the bottom.

Step 8

Allow to cool before adding the toppings: we went for smoked salmon, sour cream and lumpfish roe, but let the imagination reign. How about smoked trout with a horseradish soured cream; or a delicate slice of roast beef, again with horseradish? Or make them a little larger and serve for a breakfast treat with rich and creamy scrambled eggs, garnished with smoked salmon.