Quick and Easy Smoked Salmon Blini

1. Combine all-purpose and buckwheat flours (if using), baking powder, sugar, and salt in a bowl. In a separate bowl, whisk together egg, melted butter, and milk. Then, add dry mixture to wet mixture, stirring until just combined. Don’t overmix.

2. Set aside and allow the batter to rest for a minute, adding more milk if needed so that the batter is a pourable consistency.

3. Meanwhile, heat up a flat griddle, large skillet, or cast-iron pan over medium heat. Add a small amount of butter or oil to the pan — just enough to leave a thin coat of fat on the surface. Wipe out any excess fat with a paper towel or piece of bread.

4. Once the pan is hot, spoon tablespoons or so of batter around the pan to form small blinis. They can be the size of silver dollars, or the size of cookies if you want something a little bigger. Make sure you give the batter enough room to settle into the pan, just as you would do if you were making pancakes.

5. Let the blinis cook for a minute or two per side, until they become browned around the edges. Transfer finished blinis to the platter in the oven where they’ll stay warm as you make another few batches of them on the stovetop. In between batches, you may need to re-grease your pan with a small amount of extra oil or butter.

6. Once everything has cooked, serve and enjoy immediately alongside a platter of smoked sockeye salmon, with plenty of crème fraiche or sour cream to dollop onto your smoked salmon blinis.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.