This Gluten free buckwheat pancakes are soft, tasty and versatile: serve them for brunch or even for breakfast with your favourite toppings.
Blinis are traditional Russian pancakes, thin but very soft thanks to some cheeky little tricks I will show you. They are ready in ten minutes and are very good to serve as an appetizer, stuffed with cream cheese, smoked salmon and rocket leaves, or even to be enjoyed for breakfast with your favorite jam and fresh fruit!
You will need:
- 75g of buckwheat flour
- 8g of baking powder
- A teaspoon of salt (or sugar!)
- 150ml of milk
- A few drops of lemon juice
- An egg
- One tablespoon of olive oil
Pour the lemon juice into the milk, stir and let it rest covered for 10 minutes.
Beat the egg with oil and milk, then add the flour, baking powder and salt (or sugar). Let the dough rest for another ten minutes. Meanwhile, lightly oil a non-stick frying pan and heat it over medium-high heat.
Let’s cook our gluten free buckwheat pancakes!
Pour a tablespoon of dough on the hot pan, then wait a couple of minutes until plenty of bubbles form on the surface of your pancake. Flip it, and cook it on the other side for about 30 seconds. You should get a dozen of little pancakes
Let’s serve them!
For a fresh and peculiar appetizer, serve your blinis with a layer of spreadable or cream cheese and complete a chopped tomatoes topped with extra virgin olive oil, salt and fresh basil.
For a delicious breakfast, instead, spread maple syrup or honey on your pancakes and serve them with chopped hazelnuts and fresh fruit at will.