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1
In a medium bowl, combine the cornmeal, flour, baking powder, baking soda, sugar, and salt.
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2
In a small bowl, beat together the buttermilk, egg, and 2 teaspoons of the melted butter.
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3
Whisk into the cornmeal mixture until very smooth.
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4
(For thinner blini, add a tablespoon or two more buttermilk to the batter.)
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5
Heat a large heavy griddle or skillet over moderate heat until a drop of water bounces across the surface.
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6
Brush the surface lightly with melted butter.
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7
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).
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8
Adjust the heat if necessary to keep butter from burning.
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9
Cook the blini until the surface is bubbled and set and the edges of the undersides are brown.
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10
Flip the blini and cook until the second side is browned.
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11
Serve the blini as they come off the griddle, or keep them warm, layered in (and covered with) clean tea towels in a low (200F) oven; just before serving, brush them with a little melted butter.
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12
Repeat until all the batter is used, brushing the pan with butter before each batch.
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13
Variations:
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14
Cornmeal and Wild Rice Cakes.
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15
Use the bacon fat rather than butter.
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16
Stir 2/3 cup cooked wild rice, blotted dry on paper towels, into the batter.
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17
Blueberry Cornmeal Cakes.
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18
Add 1/2 cup blueberries to the batter.
