These yeast free bite size pancakes are a perfect canape to serve with drinks.
These blinis freeze well, meaning you can have a little more time to run around doing everything else come party day, then you can just defrost, add your topping of choice, and serve – perhaps with this refreshing elderflower cocktail.
I love pancakes made with buckwheat flour, especially these buckwheat crepes with ham and cheese I made for pancake day last year. The buckwheat gives them a lovely slightly nutty flavour and a brown colour.
Whilst traditional blini are made with yeast, these are not for a couple of reasons:
1. I find not using yeast easier and quicker, and
2. Yeast-free foods are less likely to make me feel ill.
You don’t miss the yeast at all: folding whipped egg whites into the batter makes them light and fluffy; and the homemade buttermilk (mixing milk with lemon juice) provides the slight tang that you get in yeast products.
The blinis are very versatile: you can eat them warm or cold, as canapés or a starter – serve them slightly larger size, like a pancake, with a green salad. You will get around 20 pancake size blini from this recipe.
Can you freeze blinis?
Yes, you can freeze these buckwheat blinis: Cool the blinis thoroughly, then wrap well, placing baking paper in between each one. They will keep in the freezer up to 3 months.
Can you make this buckwheat blinis recipe in advance?
You can make the blinis up to 2 days in advance and keep in the fridge. If you want to serve them warm, wrap in foil and place in a warm oven (160˚C/ 325˚F) for 10-15 minutes. Once topped, they are best eaten immediately.
Serving ideas to go on top of the blini:
I have used smoked salmon and a ricotta/greek yogurt mix here (see below). You cold replace the salmon with smoked trout.
For vegetarian blinis, try roasted vegetables and basil, brie and cranberry sauce, or I also love beetroot hummus, with feta and dill.
80g buckwheat flour
80g plain flour
1.5tsp baking powder
1 egg, separated
1c/250ml milk – mixed with 2 tsp lemon juice
1tbsp olive oil
Mix flours with baking powder, then add the egg yolk and stir.
Gradually add the milk.
In a separate bowl whisk the egg white until fluffy then fold into the flour/milk mixture a little at a time until you have a smooth batter.
Heat a non stick frying pan over a medium heat.
Place dsp mixture onto the pan and cook for a couple of minutes.
When bubbles appear, flip over and cook for another minute more.
Serve straight away, cool then keep in fridge for 24 hours, or freeze (see above).
For the topping in the picture:
Top with 3 tbsp ricotta mixed with 1.5 tbsp plain Greek yogurt. Lay a small slice of smoked salmon on the top - around 200g smoked salmon is needed to top all the blinis in the recipe.