Blinis, on the whole, are supposed to be as light as air and are basically vehicles for cream cheese. Or for fish pate. Scrambled egg. Bacon and maple. Purportedly caviar, though I haven’t had the pleasure. They’re a Russian drop scone, made from buckwheat flour (which is gluten free), and either yeast, or eggs and baking powder as raising agents.
Himself and I had blinis with eggs, scrambled the American way (without milk) with mushrooms and onion*, after a couple of drinks out one night.
175g buckwheat flour (it can be ordinary plain flour if that’s what you’ve got, but in that case they won’t be blinis; the result will be drop scones (which are themselves good with anything for breakfast).
2tsp baking powder
Mix the dry ingredients and make a well. Drop the eggs into the well and start beating them on top. As you begin to incorporate them with the flour, start sploshing the milk in, bit by bit. The batter should be smooth and thickly runny, with a caramel consistency.
Let it stand for a short while, then drop it from a dessertspoon into a small frying pan. When tiny holes begin to form on top of the little pancakes, turn them over until they’re brown on the outside and cooked on the inside.
*Scrambled Eggs Fry finely chopped onion until soft and add mushrooms. Salt (pinch). Beat egg loosely, leaving tracts of yolk and swirl round pan. Salt (pinch). Allow to set slightly, then keep breaking up the curds haphazardly. Grate some cheddar over it, stir some more and add to plate. You want the eggs to still be soft in places, hardly set.