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Gluten Free Mini Salmon Blini Pancakes

Makes 24

Great for serving with drinks, at a buffet lunch and as party food. These little canapés are made with Buckwheat Four and can be cooked in advance, wrapped in foil and frozen. When required, thaw and assemble with crème fraiche and smoked salmon. This recipe will bake about 2 dozen small drop scones.

Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts
Vegetarian, Vegan, Without crystal sugar


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  1. Put the flour and baking powder into a bowl or jug and stir to combine.
  2. Add the egg (or chickpea flour + water), and half the milk and mix into a smooth paste.
  3. Beat in the remaining milk. Use the batter straight away or refrigerate for up to 12 hours if you wish.
  4. Put a little oil into a frying pan, roll it around to cover the surface and heat until the pan is nice and hot.
  5. Drop teaspoons or tablespoons of batter onto the pan to make small blini.
  6. When bubbles appear on the surface of the blini and the base is golden, turn it over and cook the other side. Transfer cooked blini to a cooling rack.
  7. Repeat with the remaining batter.
  8. Chop the smoked salmon (or roasted pepper) and mix into the cream cheese (or hummus) then spread it over the cold blinis.
  9. Sprinkle dill over the top and serve.


Large frying pan

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