Buckwheat Blinis

225g Buckwheat flour

225g plain flour

2 Free range eggs plus two egg whites

30g fresh yeast or 15g dried yeast

2 Tsp caster sugar

700ml warm milk

1 tbsp melted butter

Ferment yeast, milk and sugar

add egg and flours

leave to rise

whisk egg whites and fold in

Decant mixture into a squeezy bottle - It's a pretty thick mixture so you'll need a funnel unless you have a wide mouth squeezy bottle and cook into same size rounds. - about the size of a 2-pence piece - not too small, dark or thin

They must be able to hold the caviar and bits without being floppy