In a mixing bowl combine the flour, corn flour, baking powder, and salt.  In a separate mixing bowl mix the egg, honey, and creamer until fully combined.  Add the wet ingredients to the dry and stir until there are no lumps.  Let the batter rest in the refrigerator for 5-10 minutes.  Heat oil in a large skillet over medium heat and spoon batter into mini blini pancakes, the size of quarters (a teaspoon works well for this).  When bubbles form on the top or when the blini are golden brown on the edges, flop and cook on the oposite side for 15 seconds.  Spoon sour cream and a dollop of caviar on each blini, and garnish with the egg mimosa and chives on the side.

Serve warm for a contrast in temperatures and flavors.

Reprinted with permission from The Prime Grill Cookbook.