large frying pan and 2 x mixing bowls

Gluten Free Buckwheat Blini Pancakes
75g FREEE Buckwheat Flour
1 tsp FREEE Baking Powder
1 egg
150ml milk
oil, for frying

Salmon and Cream Cheese Topping
100g smoked salmon off cuts
100g cream cheese
1 tsp natural yoghurt
salt and pepper
fresh dill, for topping

Gluten Free Buckwheat Blini Pancakes

1. Put the flour and baking powder into a bowl stir to combine and sieve into a mixing bowl or jug.
2. Add the egg and half the milk and beat into a smooth paste.
3. Beat in the remaining milk.
4. Put a little oil into a large frying pan, roll it around to cover the surface and heat until the pan is nice and hot.
5. Drop teaspoons of batter onto the pan to make small blinis.
6. When bubbles appear on the surface of the blini and the base is golden, turn it over and cook the other side. Transfer cooked blini to a cooling rack.
7. Repeat with the remaining batter.

Smoked Salmon and Cream Cheese Topping

1. Chop the smoked salmon into a bowl.
2. Add the cream cheese and yoghurt and stir to combine.
3. Divide the mixture between the cold blinis.
4. Season with salt and pepper as required.
5. Put a sprig of dill on the top of each blini before serving.