These small cornmeal “pancakes” are beautiful, sturdy hosts for the likes of thinly sliced prosciutto or smoked salmon with creamy herbed cheese or a flavored mayo.
Ingredients
- ½ cup good-quality stone-ground yellow cornmeal
- ½ cup all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
- 1 egg, lightly beaten
- 4 tablespoons butter; 2 tablespoons melted
- 2 to 3 tablespoons finely chopped fresh chives or Italian flat-leaf parsley (optional)
How to Make It
- In a medium bowl, whisk to combine the cornmeal, flour, sugar, baking powder, and salt. Whisk in the milk, beaten egg, melted butter, and chives (if using). Stir until just combined.
- Heat 1 tablespoon butter in a hot skillet or griddle. When bubbly, add batter in tablespoonfuls about 1 inch apart. Cook the blinis until bubbles form on top, about 2 minutes. Flip and cook another minute or so, until lightly browned and golden. Remove them to a cooling rack and, if desired, keep warm in an oven heated to its lowest temperature. Use paper towels to wipe away crust giblets or darkened grease from the pan. Repeat the process with more butter and batter.
- Store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 1 month.