“I’ve always been a big fan of breakfast for dinner, and dinner for breakfast,” says Bay Area chef, Duskie Estes, co-founder of ZAZU kitchen + farm and Black Pig Meat Company with husband and chef, John Stewart.

“I love using this recipe for savory purposes,” shares Estes. These versatile, little pancakes made with buttermilk are great to pair with pâté or quince jelly — or dress up the dish by serving with a dollop of chopped seafood or fish and salsa on top.

Cornmeal blini
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