Makes 30 pancakes
1 1/2 Cups Plain flour & Buckwheat flour mixed
2 Teaspoons baking soda
2 Teaspoons baking powder
1 Cup low-fat milk
1/2 Cup light sour cream
1 Teaspoon mustard
1 Teaspoon horseradish cream
2 Tablespoons chives, chopped (plus extra to garnish)
200g Smoked salmon, slices
120g Laverbread (optional) 120g Cockles (optional garnish)
Combine sifted flour with baking soda and baking powder, for a more traditional blini substitute half of the flour for buckwheat flour. In a separate bowl, lightly beat egg and laverbread and add milk. Make a well in the centre of the flour mixture and pour in egg and milk. Stir with a whisk until smooth and thick.
Spoon a tablespoon of mixture into a lightly greased, non-stick frying pan. Cook over a medium heat for 3 minutes, until bubbles appear on the surface. Turn and cook for 1 minute. Repeat with remaining batter and set aside to cool completely.