Blinis for days (gluten-free)

(Version française en cours)

Since Christmas dinner took days to prepare, we usually cook a simpler (but lovely at the same time) New Year's Eve meal.  So blinis it is then ! 

For a bit of history, blinis, or small leavened buckwheat pancakes, are a Russian invention and recently celebrated their 1000 anniversary.  By their round form and light color, they symbolize the sun, and in some Slavic countries they are traditionally cooked in winter to honor the rebirth of the sun, so rare during certain months.  (B-tch please, we kind of know all about this right now in northern Europe..., so let's honor the sun's rebirth, asap.)

I set up a buffet with the blinis, smoked salmon, tarama, caviar or salmon eggs, humus, eggplant caviar, pickled herring... along with other munchables like potstickers, meatballs, cherry tomatoes, cucumbers, green leaf salad, etc.

Here's what you'll need to make blinis.  This will feed 4 people and have enough for leftovers. 

3 eggs separated

2 heaping tablespoons sour cream

2 tsp yeast

1 cup slightly warm milk

240 g (gluten-free) flour (or half flour / half buckwheat flour)

1 tablespoon sugar

1 teaspoon salt

Dissolve the yeast in milk. In a separate bowl, mix egg yolks, dissolved yeast and milk, and all other ingredients one at a time. Set aside in a warm place (near a heater, or in sunlight, for ex) and allow to rise 1 hour. In another bowl, beat egg whites until stiff. Fold egg whites into bowl of yeast-risen ingredients and mix until whites are integrated. Over medium heat, fry like pancakes according to the size you prefer (I made medium and mini for snacks). Flip once bubbles form on top.

Once cooked, top with, for example, smoked salmon, pickled hareng, tarama, salmon eggs or caviar, then serve with champagne and enjoy !