In a medium size bowl add the flour, baking powder and salt then whisk together to combine. Make a well in the centre, then pour in half the melted butter (save the remaining for cooking later), the milk and the beaten egg. Whisk well so that the batter is smooth, and then let it rest in the fridge for 30 minutes. This will make the gluten relax giving you a nicer texture to the blini.

Once the batter has rested, heat a cast iron or heavy frying pan over a medium heat. You don’t want it to be too hot otherwise the blinis will burn and the centre won’t be cooked. Brush the pan with the reserved melted butter then spoon a level tablespoon of blini batter into the pan. If you are wanting to get a circle shape to your blini, hold the tablespoon of batter perfectly vertical to the pan and use a teaspoon to help guide the batter off. 

Cook for approx. 40 seconds or until lightly browned underneath (you can use a knife to lift it to see) and then flip and cook until done. 

To serve, smear each blini with sour cream, top with flaked salmon, season with salt and pepper, garnish with herbs and serve lemon wedges on the side.