Suzie's buckwheat pancakes

I say Suzie's because she made these delicious pancakes on New Year's Eve - a steady stream of them came out of the kitchen, loaded with salmon and sour cream, spritzed with lemon juice. But actually, they're from Gordon Ramsay's Healthy Appetite ... writing the note I've had in my jacket pocket ever since was my first culinary act of 2009.

Buckwheat pancakes
for 10-12 blini pan sized, or lots of tiny ones

85g buckwheat flour
85g plain flour
1 1/2 tsp baking powder
1/3 tsp salt
1 tbsp caster sugar
200ml semi-skimmed milk
1 1/2 tsp melted butter OR olive oil
2 large egg whites

a small knob of butter for cooking

Mix together the dry ingredients. Make a well in the centre, then add the milk and fat. Mix until you have a smooth batter. Leave to stand for "a few minutes".

When you're ready to cook, whisk the egg whites to firm peaks, and fold them into the batter.

Fry over a medium heat for 60-90 seconds, until they are brown underneath, then flip and cook for a further minute.

Gordon Ramsay suggests serving with smoked salmon, sour cream, capers and salad leaves. Drizzle with olive oil and black pepper.