Gluten Free Buckwheat Blini Pancakes with Smoked Salmon and Cream Cheese

Makes about 50

Great for serving with drinks, at a buffet lunch and as party food. These little canapés are made with Buckwheat Flour and can be cooked in advance, wrapped in foil and frozen. When required, thaw and assemble with crème fraiche and smoked salmon. Alternatively, for an egg and dairy free option you might like our Gluten Free Vegan Buckwheat Blini Pancakes with a hummus and red pepper topping.

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • GLUTEN FREE BUCKWHEAT BLINI PANCAKES
  • 75g FREEE Buckwheat Flour
  • 1 tsp FREEE Baking Powder
  • 1 egg
  • 150ml milk
  • oil, for frying
  • SALMON AND CREAM CHEESE TOPPING
  • 100g smoked salmon off cuts
  • 100g cream cheese
  • 1 tsp natural yoghurt
  • salt and pepper
  • fresh dill, for topping

Gluten Free Buckwheat Blini Pancakes

  1. Put the flour and baking powder into a bowl stir to combine and sieve into a mixing bowl or jug.
  2. Add the egg and half the milk and beat into a smooth paste.
  3. Beat in the remaining milk.
  4. Put a little oil into a large frying pan, roll it around to cover the surface and heat until the pan is nice and hot.
  5. Drop teaspoons of batter onto the pan to make small blinis.
  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.

Smoked Salmon and Cream Cheese Topping

  1. Chop the smoked salmon into a bowl.
  2. Add the cream cheese and yoghurt and stir to combine.
  3. Divide the mixture between the cold blinis.
  4. Season with salt and pepper as required.
  5. Put a sprig of dill on the top of each blini before serving.

Equipment

large frying pan and 2 x mixing bowls

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Ingredients

Change Quantities:
  • GLUTEN FREE BUCKWHEAT BLINI PANCAKES
  • 75g FREEE Buckwheat Flour
  • 1 tsp FREEE Baking Powder
  • 1 egg
  • 150ml milk
  • oil, for frying
  • SALMON AND CREAM CHEESE TOPPING
  • 100g smoked salmon off cuts
  • 100g cream cheese
  • 1 tsp natural yoghurt
  • salt and pepper
  • fresh dill, for topping

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