A Gluten-Free Blini Recipe
A gluten-free, Russian-inspired recipe for classic buckwheat blinis, perfect with sour cream and caviar.
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Instructions
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Whisk all dry ingredients in a bowl.
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In a separate bowl, whisk the egg, buttermilk, and melted butter.
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Combine the wet and dry ingredients, whisking until just smooth. Let the batter rest for 5 minutes.
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Heat a lightly oiled heavy skillet over medium-high heat.
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Pour batter into the hot pan: use 1 tablespoon for appetizer-sized blini or 2 tablespoons for breakfast-sized blini.
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Cook until holes appear on the surface, then flip and cook until golden brown on both sides. Repeat with remaining batter.
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Serve cooled blini topped with a dollop of sour cream and a small scoop of caviar.