Cream cheese blinis

It's Shrove Tuesday so we decided to have a whole pancake feast for supper this evening!  For a main course I made normal pancakes (Delia Smith is my go-to pancake recipe) which I filled with a garlicky mushroom and cream cheese filling, rolled up and baked with a sprinkle of cheese on top.  Then I made these cream cheese blinis - we had them as a savoury starter with smoked salmon and cream cheese, and then also as a sweet dessert, with blueberries, clotted cream and maple syrup.

Ingredients

2 tbsp cream cheese

1 tbsp butter, softened
1 egg
85ml milk

150g plain flour
1 tsp baking powder
Pinch of salt

Method

1. In a mixing bowl beat together the cream cheese and butter until smooth. 
2. Add the egg and whisk until completely incorporated. 
3. Whisk in the milk.
4. Sift in the flour, baking powder and salt and whisk until just incorporated and no large lumps remain.  Do not over-mix.
5. Heat a heavy based, non-stick frying pan over medium heat and grease lightly with a small knob of butter. 
6. Scoop the batter by the tablespoon into the pan. Cook for one minute on the first side, flip, then cook for an additional 30 seconds, or until the cakes are golden brown and spring back when gently pressed in the centre. 
7. Serve with clotted cream, fresh blueberries and a drizzle of maple syrup.

Recipe adapted from Evil Shenanigans