Blinis are small pancakes made from buckwheat flour. They originate from Russia and can be topped with many delicious toppings including sour cream, caviar, smoked salmon, smoked mackerel, mushrooms, slithers of roast beef and horseradish. Blinis are great for serving at parties or with pre-dinner drinks. They can be made in advance, interleaved with pieces of greaseproof paper and frozen.
Makes 40-45 small blinis
175g buckwheat flour
2 tsp baking powder
300ml Oat Drink
light olive oil for shallow frying
Break the eggs into a jug and whisk well. Stir in the flour, baking powder and Oat Drink until the ingredients are well combined.
Put a little oil into a non-stick frying pan, tip the pan and swirl the oil carefully to cover the surface of the pan. Heat gently until the oil and pan are hot. (NB Do not let the oil reach smoking point.)
Pour about a dessertspoon of batter into the pan to form a small circle and cook over medium heat. When bubbles appear on the surface of the blini and the base is golden turn the blini over and cook the other side. Transfer the cooked blini to a cooling rack.
Repeat with the remaining batter. Serve with slices of smoked salmon, horse radish and dill or maybe beetroot hummus and slices of cucumber and red pepper.
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