Teeny weeny gluten free blinis and a fancypants morning tea

Sometimes when there is a significant birthday, (you know, we all just turned 21 recently), our mothers group have been known to celebrate by putting on a fancypants morning tea.

We figure we can do a bloody nice job without forking out the big bucks elsewhere. It’s also a great excuse to use some of the lubbly jubbly old plateware that this Cheergerm voraciously crazily sensibly collects.

My food contribution to this delectable spread was a gaggle of gluten free blinis topped with silky smoked salmon, a burble of sour cream and and a dash of dill.

Other goodies included squares of a moreish gluten free chocolate cake, a beautiful Tasmanian squodge of Brie and chockie dipped strawberries. One of our number has discovered a gluten intolerance, hence we rolled ‘mostly GF’ so she could enjoy this slap-up feast.

A traditional Russian blini is a yeast raised buckwheat pancake that symbolised the sun. They had pride of place in a festival called ‘maslenitsa’ that marked the end of winter and the start of spring. How totally appropriate I thought (in complete research hindsight).

These nutty tasting, light gluten free beauties do not contain yeast, instead, I separated the egg whites and beat them into peaks before folding through the batter. They are best eaten on the day you make them. If that isn’t possible, I suggest warming them slightly before devouring them with whatever topping you so desire. On saying that, I have had them without being heated the next day and they were still delicious.


1 cup plain gf flour
1 cup buckwheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp sugar
2 eggs, separated
1 cup of milk
1/2 tsp white vinegar
1 tbl neutral oil
Extra pinch of salt
Little bit of butter or oil for the non-stick pan frying pan.

Sift flours, baking powder, baking soda, salt and sugar into a large bowl.
In a jug or small bowl, beat the milk, egg yolks, vinegar and oil together.
Pour the milk mixture into the flour mixture and stir to combine.
In a separate clean bowl, whisk the egg whites with the extra pinch of salt iuntil stiff peaks are formed.
Fold the egg white mixture into the combined flour and milk mixture.
Let the batter rest for about 30 minutes.
Heat the non stick pan to a medium heat, brush with a little butter or oil. Place teaspoons sizes if you want really weeny blinis or a dessertpoon full for a small blini, into the pan. Cook for around 2 minutes until bubbles start to form on the surface of the blini. Flip and cook for another 45 seconds or so on the second size. (My first batch is never the best, as the pan heats up the blinis tend to cook faster. )
Remove to a teatowel and cover. This keeps the blinis soft and nice like a snuggly blanket.
Keep cooking until all the batter is used up.
Makes about 30 small blinis. In this case I topped them with finely diced smoked salmon tossed in a big squeeze of lemon juice, a wee blob of sour cream and a sprig of dill. They are lovely with jam and cream as well.

Cooking note: variations in this batter may occur due to the size of the eggs used and the type of GF flour blend. Add a bit of extra buckwheat flour if the mixture isn’t as thick as a pikelet batter should be or a dash of milk if it’s too thick. The batter should be almost spongy, the photo below may give you an indication of the required texture.

A Cheergerm adaptation of a recipe from The Weiser Kitchen website. Link follows after photos.


34 thoughts on “Teeny weeny gluten free blinis and a fancypants morning tea

  1. My, my, would you look at that.
    Fancy indeed!!
    And who knew they would be so easy to make? Smoked Salmon is just the shit. Mmmm. Perfect topping.
    I bet they were gone real quick πŸ‘ŒπŸ‘Œ

    • They are super hey? Don’t miss the gluten in these wee babies. I looked at the recipes for the yeasted versions but that’s as far as I got thus far. Real blinis for Chrissy nibbles sound well nice.

  2. Is there anything more fun than a beautifully spread table with delectable treats? I am so in love with your dishes. Haven’t let myself collect them because I know I would go bananas. But have acquired one or two things over the years from family.

    • It’s a lovely way to pass time hey? Friends, food and pretty plates. Don’t go there LM, I am out of control! You are a natural collector already, can you imagine? You would need the LSH to build a special extra room for you. 😁 Family things are extra special due to memories etc.

  3. How lovely to have a tea for that signifiant birthday – 21, right? I make buckwheat blinis for Christmas every year, but they never get this puffy. Will try your method this year. They really look yummy!

    • Umm, cough, cough…awkward silence…yes, she turned 21.. 😁 Blinis, a lovely Christms nibble. They have been pretty consistently puffy thus far but I found a bit of variation due to the egg size and the type of GF flour was I using. They were delicious. I love using this method on all my pancakes, except crepes of course! 😁

  4. I love the bit of blini history, Cheergerm, as for the longest time I thought of those little suckers as simply a flat chariot for succulent caviar. I adore bread and board biography. And now many thanks for the GF version to add to the stash of delights.
    And speaking of delights, wow! Your spread looks awesome. What delightful company you keep. Foodies make the finest friends, eh?

    • Foodies sure do make the finest friends Mrs P! Yes, these cute wee fat celebrations of spring make a great mattress to all sorts of delicious things including caviar! Happy to come to your house next time you top your blinis with fish eggs! 😁

    • They are super doable and delish. 😁 It just means an oil without much flavour, so don’t use a strong extra virgin olive oil or nut oil…I use grapeseed or rice bran oil.

    • Hello there! I was just about to go and investigate some other blogs from the BW FB page myself. Now that is some strange GF blini kismet! I have just gone and had a squiz at your blog. That Jamie Oliver smoked salmon looks the business, will have to get me some. Lovely to meet you. BTW, your curly hair is mad. (I come from a family of curly haired chicks.) cheers, Lisa

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