By Nigella Lawson
The easiest way to make these pancakes is to put all the ingredients into a blender and blitz. But if you do mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted butter and milk, and transfer to a pitcher (it’s much easier to pour the batter into the pan than to spoon it).
I like to leave the batter for 20 minutes before using it; and you may then want to add more milk to the mixture if you’re frying in the blini pan, so that it runs right to the edges.
When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it’s time to cook the second side, and this needs only about 1 minute, if that.
I get 11 blini-pan-sized pancakes out of this, maybe 16 silver-dollar-sized ones on the griddle.
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Excerpted from How to be a Domestic Goddess: Baking and the Art of Comfort Cooking. Copyright © 2001 by Nigella Lawson. Published by Knopf Canada. Reproduced by arrangement with the publisher. All rights reserved.
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