Blini with Red Caviar Virginia Pollock   From Every Day with Rachael Ray December-January 2008 MAKES 1 1/2 DOZEN Prep Time: 15 min Cook Time: 10 min 1/3 cup flour 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 1 large egg plus 1 large egg yolk 1 cup sour cream Grated peel of 1 lemon Vegetable oil 4 ounces salmon roe Chives, chopped, for garnish 1. In a medium bowl, whisk together the flour, sugar, salt and baking soda. In a small bowl, combine the egg, egg yolk, 1/2 cup sour cream and half of the lemon peel; stir into the dry ingredients (the batter will be slightly lumpy). In a small bowl, combine the remaining 1/2 cup sour cream and remaining lemon peel. 2. Heat a nonstick griddle over medium-high heat; lightly oil. Working in batches, add a tablespoonful of batter for each blini and cook until the bottoms are golden, about 2 minutes. Flip and cook through, about 1 minute more. 3. Top each blini with some lemon sour cream, salmon roe and chives.

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