Gluten-Free Buckwheat Blini

Recipe by Tami Ganeles Weiser; photo contributed by Ame Gilbert Yield:  36 3-inch blinis
Prep Time:  10 minutes Cook Time:  20 minutes

Gluten-Free Buckwheat Blini

These buckwheat blini have a pleasant nutty flavor and make a wonderful gluten-free base for a variety of hors d’oeuvres. This recipe makes 36 3-inch mini blini or 45 to 50 bite-sized silver dollars.

Ingredients

¾ cup buckwheat flour, Bob’s Red Mill preferred

¾ cup gluten-free, all-purpose flour
 mix, Bob’s Red Mill preferred

2 teaspoons sugar

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon fresh ground white pepper

1 teaspoon sweet smoked paprika

1¼ cups soy milk, unflavored

1 large egg,
 plus 1 large egg white

1 tablespoon neutral oil

½ teaspoon white vinegar

1 tablespoon minced chives

Instructions

  1. Add both flours, sugar, baking powder, baking soda, salt, and pepper to a bowl and briefly mix with a whisk.
  2. Blend the milk, eggs, oil, and vinegar  in a blender on low speed for 2 seconds (or pulse in a food processor). Add the dry ingredients. Blend on low for 5 seconds or pulse several times. Scrape down the  inside and bottom of blender. Blend another 5 seconds or until smooth and then pour into a bowl. Stir in  the chives.
  3. Heat a small non-stick pan or well-seasoned cast iron skillet over medium heat. Spray with a small mist of vegetable oil (or pour some oil on a crumbled paper towel and quickly rub the bottom of the fry pan).
  4. Drop 1 tablespoon  of batter into pan (or 1 teaspoon for the one-bite size). Do not crowd the pan and don’t touch the blini until bubbles appear on surface, about 1½  minutes. Flip carefully and cook briefly on the other side, 45 seconds to 1 minute. Repeat. Any time you find the blini are sticking a bit, or the oil on the bottom of the pan turns brown, wipe the pan out with a kitchen cloth or paper towels, then spritz again with oil.

Kitchen Tips

The blini are best used right away. If preparing in advance or for a large crowd, they can be made earlier in the day, cooled and then stored well-wrapped at room temperature (or overnight in the fridge). Before serving, gently reheat on a plate in the microwave: Sprinkle with a few drops of water, cover with a microwave-safe paper towel, and microwave for 30 seconds.

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