Buckwheat Blinis

Gluten Free

Makes: approx 40

INGREDIENTS

2 eggs

175g FreshLife Buckwheat Flour, sieved

2 tsp baking powder

300ml milk

Spray oil for frying

Topping

150g smoked salmon, sliced

½ cup sour cream

2 tbsp chopped fresh dill

2 tsp lemon zest

Dill sprigs, to serve

METHOD

  • Break the eggs into a jug and whisk until frothy.

  • Stir in the flour, baking powder and milk. Beat well to make a smooth batter. Spray the frying pan with oil and heat until the pan is hot.

  • Using a teaspoon, add batter to the pan and cook over a medium heat. When bubbles appear on the surface of the blini and the base is golden, turn the blini over and cook the other side. Transfer cooked blini to a cooling rack. Repeat with the remaining batter.

  • Place blinis on a platter. Top with sour cream mixture, salmon and lemon zest. Serve sprinkled with dill.

 
Gluten Free, Christmas, SnacksSarah BlazeyBuckwheat Flour