A lovely bank holiday and a recipe to share

We are in the midst of a huge bank holiday here in Madrid - all in all it's five days off from Saturday to Wednesday. I so needed this break, and although I haven't done anything particularly exciting I feel like a new woman. On Saturday D and I had a G&T night in, and I wanted something light and fresh to accompany so I made sweetcorn blinis, topped with greek yoghurt whipped with a little Philadelphia cheese (which makes a decent substitute for sour cream, which you can't get in Spain) smoked salmon and..er...Euro Caviar - I promise I wasn't being stingy and would have bought the real thing, albeit a tiny thimble of it... but alas El Corte Inglés's rincon del gourmet isn't always all that gourmet and I couldn't get any... Still, we enjoyed them as luckily I'm a big fan of roe of all types. Sorry, they were devoured so quickly that I forgot to take photos - ok, that plus the fact I was a little tipsy - embarassingly, all I have left is the one remaining sad little blini that somehow managed to miss my mouth and that I have pictured below. Anyway, to make up for my lack of journalistic detail, I will share the recipe :-)

The recipe is one I adapted from one I scribbled down on a back of an envelope years ago and while it isn't totally orthodox (no buckwheat flour, and no buttermilk - partly as they're hard to get here and partly due to laziness) I can promise they are very tasty and won't disappoint .

Ingredients: (makes about 30, 5cm diameter blinis, though again, due to tipsiness I can't vouch for my this 100%)
150g plain flour
250ml milk (you may need to add a little more less when done, check how the texture is, it should be like a thickish cake batter)
3 small eggs, beaten
1/ tsp salt
dessertspoonful baking powder
2 tablespoons of melted butter (I cheated and used a good slug of olive oil)
200g sweetcorn drained (I got mixed up and thought the recipe required fresh corn on the cob, so I removed the kernels from one cob and boiled them for about 15 minutes then let them cool down)

Mix the flour with the milk with a wooden spoon, beat in eggs, salt, baking powder and butter/oil then add sweetcorn. Fry spoonfuls in a pan with a little oil/butter and turn over when bubbles begin to show on the surface. Serve with soured cream and smoked fish/roe with a twist of lemon. If I had had any mixture left over I would have served it with bacon and eggs the next morning, yummy. Anyway, I'm going to get on with enjoying the rest of this lovely little break and if I get up to anything interesting, I'll let you know :-)