Blini are delicious fluffy pancakes that can be an excellent starter for a gluten free dinner; just load with your chosen topping.

Ingredients

5g/1/8oz yeast

125ml/4fl oz warm almond milk

75g/2¾oz buckwheat flour (ensure it is a recognised gluten free brand)

1 egg, separated

Pinch of salt

Cold pressed virgin Olive oil, to cook

1.    To make the blini, mix the yeast, milk, buckwheat flour and egg yolk together in a bowl to make a paste.

2.    Whisk the egg whites in a separate bowl until they form stiff peaks, then fold them into the yeast mixture. Cover the bowl and set aside at room temperature for 20 minutes.

3.    Heat a frying pan until medium hot, add a little olive oil and small spoonfuls of the blini mixture.

4.    Cook the blini on each side until golden-brown then remove and drain onto kitchen paper. Repeat with the remaining batter and keep the blini warm until ready to serve.