1. Whisk buckwheat flour, self-raising flour, sugar and salt in a bowl and make a well in the centre. In a second bowl, whisk the milk, melted butter and egg yolks until smooth.

Step 2. Slowly add the liquid mixture to the dry ingredients, bringing them together with a rubber spatula until smooth. (If lumpy, strain into a fresh bowl.) Leave to rest in the fridge for 1 hour.

3. In a clean bowl, beat the egg whites to stiff peaks, and fold into the batter.

4. Brush a non-stick frypan with oil and drop in the batter by the tablespoonful. Cook until little holes appear in the top (about 1 minute), then turn and cook for a further 30 seconds. Repeat with remaining oil and batter, and serve while still warm.

Tip: For a glamorous caviar service, use a mix of caviar (I love Yarra Valley Salmon Caviar and Smoked Salmon Pearls, and for something special, osetra caviar from a specialist supplier). Set out small bowls of sour cream, lemon wedges, and finely chopped chives, onion and hard-boiled egg, pile on the warm blinis and serve with chilled vodka, sake or champagne.