Gluten-Free Buckwheat Blini
Recipe by Tami Ganeles Weiser; photo contributed by Ame Gilbert
Prep Time: 10 minutes Cook Time: 20 minutes
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.
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
- Add both flours, sugar, baking powder, baking soda, salt, and pepper to a bowl and briefly mix with a whisk.
- 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.
- 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).
- 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.
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.