In a medium size bowl, whisk together the dry ingredients. In a smaller bowl, whisk egg, then add oil and milk and whisk to combine. Add to dry ingredients and whisk until completely smooth with no lumps.
Heat a non-stick pan or griddle to medium, brush lightly with oil and make small 3-inch pancakes; test the first pancake for correct temperature of the griddle. Flip when bubbles have appeared over most of the pancake and the edges are cooked.
Chef's Note: You can adjust the batter with a little more milk if it thickens as you make the Blini.
Slightly reduce the sherry in a small pan over medium heat about 3 to 4 minutes. Add honey and mix to combine.
Serve reduced sauce separately in carafe or pitcher, or mixed with the fruit ‘caviar,’ and a bowl of sour cream or crème fraiche.
Chef's Note: Use whatever fruit is in season for the very best flavors. You can skip the sauce and simply serve the Blini with fruit and sour cream.
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