Corn Blini

== Description ==
Yield: Makes 24 blini / 6 servings
== Ingredients ==
* 1 cup stone-ground yellow cornmeal
* ⅓ cup all-purpose flour
* 1¼ teaspoons baking powder
* ¼ teaspoon baking soda
* 1 teaspoon sugar
* scant ½ teaspoon kosher salt
* 1½ cups buttermilk, plus more if desired
* 1 large egg
* 2 tablespoons + 2 teaspoons melted unsalted butter or rendered bacon fat
== Directions ==
# In a medium bowl, combine the cornmeal, flour, baking powder, baking soda, sugar, and salt.
# In a small bowl, beat together the buttermilk, egg, and 2 teaspoons of the melted butter.
# Whisk into the cornmeal mixture until very smooth (for thinner blini, add a tablespoon or two more buttermilk to the batter).
# Heat a large heavy griddle or skillet over moderate heat until a drop of water bounces across the surface.
# Brush the surface lightly with melted butter.
# Drop the batter, 2 tablespoons at a time, onto the surface, leaving enough room for the pancakes to spread (the blini will be about 2 to 3 inches in diameter).
# Adjust the heat if necessary to keep butter from burning.
# Cook the blini until the surface is bubbled and set and the edges of the undersides are brown.
# Flip the blini and cook until the second side is browned.
# Serve the blini as they come off the griddle, or keep them warm, layered in (and covered with) clean tea towels in a low (200°F) oven; just before serving, brush them with a little melted butter.
# Repeat until all the batter is used, brushing the pan with butter before each batch.
Category:Pancake Recipes
Category:Cornmeal Recipes
Category:Buttermilk Recipes
Category:Egg Recipes