Mix the ingredients in a bowl with a whisk (you can use a hand mixer too), until combined. You want a yogurt like consistency.
Rub a little olive oil onto a non stick pan and wipe off with kitchen towel (or use a spray bottle). Heat the frying pan until hot, then turn to medium heat.
Spoon large teaspoons of the batter into the hot pan, forming small circles. I do about 6 at a time. Bubbles will appear on the surface of the blini as it cooks, wait until it looks almost solid around the edge (about 90 seconds) and flip over with a spatula.
Can be kept wrapped in the fridge for a couple of days or in the freezer for a month.
Pictured: served with my Chunky Guacamole, topped with Golden Kraut (Laurie's Tummy Loving Foods www.lauriesfoods.co.uk ) taken from my Gut Health Cookery Workshop 'Probiotic Kitchen. Watch my video on how to make them here!