Small Blini Pancakes

Makes about 24 small blini

These little blini pancakes are ideal for topping with chutneys or cream cheese dip as a light canape, or enjoying with sliced bananas or summer fruits and honey as a dessert.

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Free from Gluten, Soya, Wheat, Nuts

Vegetarian, Vegan, Without crystal sugar

Ingredients

75g Freee Buckwheat Flour
1 tsp Freee Baking Powder
1 egg (or 1 tbsp Freee Chickpea Flour + 2 tbsp water)
150ml milk (or vegan milk)
oil for frying

Put the flour and baking powder into a bowl or jug and stir to combine.
Add the egg (or chickpea flour + water), and half the milk and mix into a smooth paste.
Beat in the remaining milk. Refrigerate the batter for up to 12 hours – otherwise it’s ready to go.
Put a little oil into a frying pan, roll it around to cover the surface and heat until the pan is nice and hot.
Drop teaspoons or tablespoons of batter into the pan to make small blinis.
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.
Repeat with the remaining batter.

Equipment

Large frying pan

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