09 Apr 2011

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.

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Buckwheat Blinis with ...
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I missed eating bite sized pancakes with toppings after I gave up gluten.  These blinis satisfy my palette and not only look great with the orange and white colors te, but you can be creative and come up with topping ideas of your own.

2 cups warm milk

1 envelope active dry yeast

1 tsp sugar

1 cup buckwheat flour

1 cup millet flour

4 eggs beaten

¼ cup low fat sour cream

½ cup heavy cream

½ teaspoon salt

Spray oil

Blinis can be topped with smoked salmon slices topped with crème fraiche or salmon caviar topped with sour cream.  Garnish each blini with small piece of dill.

Equipment: small saucepan, large mixing bowl, large frying pan or skillet

  • Heat the milk over low heat until warm.
  • Pour milk into large bowl and sprinkle yeast over the milk.  Let soften for 5 minutes
  • Stir in sugar and buckwheat flour.  Cover and let rise for 1 hour.
  • Remove cover and sir in eggs, sour cream, heavy cream, salt and millet flour until mixture forms a batter like texture.  Cover and let rise for 2 hours.
  • Spray pan or skillet with oil and heat over medium high heat.  Pour a tablespoon of batter for each 2 inch pancake onto skillet.
  • Cook pancakes until bubbles start to break, about 2 minutes.  Flip pancakes and cook for 1 minute.

Makes about 60 blini.

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