Blini are delicious fluffy pancakes that can be an excellent starter for a gluten free dinner; just load with your chosen topping.
125ml/4fl oz warm almond milk
75g/2¾oz buckwheat flour (ensure it is a recognised gluten free brand)
1 egg, separated
Pinch of salt
Cold pressed virgin Olive oil, to cook
1. To make the blini, mix the yeast, milk, buckwheat flour and egg yolk together in a bowl to make a paste.
2. Whisk the egg whites in a separate bowl until they form stiff peaks, then fold them into the yeast mixture. Cover the bowl and set aside at room temperature for 20 minutes.
3. Heat a frying pan until medium hot, add a little olive oil and small spoonfuls of the blini mixture.
4. Cook the blini on each side until golden-brown then remove and drain onto kitchen paper. Repeat with the remaining batter and keep the blini warm until ready to serve.