Gluten free buckwheat blinis

40 small blinis. portions



  • 1. In a large bowl, mix both flours and salt.
  • 2. Beat eggs and incorporate them to the flour mix.
  • 3. Heat milk until warm. Pour a little warm milk in a glass and dissolve instant yeast.
  • 4. Add the milk-yeast mix to the flour mix, combine.
  • 5. Gradually add the rest of the milk, mix well until you obtain a thick pancake-like dough.
  • 6. Let stand for at least a full hour.
  • 7. In a buttered blini pan or small frying pan, cook your blinis on one side until little holes start appearing at the surface. Flip them and cook other side. Set Aside!
  • 8. For a classic, serve with sour cream and smoked salmon!
  • You can keep the blinis up to 3 days in the fridge. They can even be frozen. You will just have to put them in the oven for a few minutes covered with a sheet of aluminium paper for them not to dry.