Buckwheat Blini

gluten free buckwheat blini with caviar and smoked salmon in New Year's Eve scene

Nothing says New Year’s Eve like fancy hors d’oeuvres! We like to set up a DIY blini station so we can chat and eat with our friends. Set out caviar, smoked salmon, crème fraîche, chopped chives, and small wedges of lemon--then go to town! You can assemble the first few steps of the batter the day before and finish the blini before your guests arrive. Don’t forget to chill the champagne! (Prop styling by Lisa Lee)

Makes about 3 dozen

 
  • 1teaspoon whole chia seed
  • 1teaspoon whole flax seed
  • 12teaspoon psyllium husk powder
  • 12teaspoon salt
  • 114tcups rice-based gluten-free all-purpose flour (7 ounces)*
  • 12cup buckwheat flour (2.5 ounces)
  • 214teaspoon active dry yeast (one packet)
  • 1cup milk
  • 23cup sour cream (4.5 ounces)
  • 2eggs, separated
  • butter, for the pan
  • *If you’re using a gluten-free flour mix with guar or xanthan gum in the ingredients, omit the psyllium, chia, and flax seed. (We prefer not to use xanthan or guar gums in our recipes. See GF Basics for more info.)
    1
  • In a clean coffee grinder, combine and pulverize the chia, flax, psyllium and salt into a powder. Whisk together the powder, flours, and yeast in a medium-sized bowl and set aside.
  • 2
  • Gently heat milk and sour cream in a small saucepan over low heat, whisking until smooth and just warm to the touch, about 1 minute. Be careful not to overheat: hot milk could kill the yeast. Remove from heat and whisk in the egg yolk. Gradually add the milk mixture into the flours, whisk until smooth.
  • 3
  • Cover with a clean, damp cloth and set aside in a warm place for one hour. Bubbles will appear on the surface, and the mixture will double in volume. At this point you can leave the mixture in the fridge overnight.
  • 4
  • Just before you’re ready to make the blini, whisk egg whites until soft peaks form, fold into the dough.
  • 5
  • Heat the oven to 200 degrees Fahrenheit. Place a sheet pan fitted with a wire rack in the oven.
  • 6
  • Heat a large skillet over medium-low heat. Add a pat of butter to the pan. Once the butter foams, drop small circles of batter onto the pan, about 1 heaping tablespoon of batter per pancake. Cook until bubbles appear on the surface, flip and cook until golden, 3 to 4 minutes per side. Transfer to the sheet pan in the oven until ready to serve.