Buckwheat Bliny with Smoked Salmon and Dairy-Free Sour Cream

Instructions

1. 1In a medium bowl, combine the 1 cup of buckwheat flour, 2 tablespoons of tapioca starch, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Whisk these dry ingredients together until they are well mixed.
2. 2In a separate small bowl, whisk together the 1 cup of sparkling water, 1 teaspoon of apple cider vinegar, and 2 tablespoons of olive oil.
3. 3Pour the wet ingredients from the small bowl into the medium bowl with the dry ingredients. Whisk everything together until it is just combined. Do not overmix. Let the batter rest for 5 minutes.
4. 4Heat a non-stick griddle or frying pan over medium heat. The surface should reach 175°C.
5. 5Drop spoonfuls of the rested batter onto the hot griddle to form small bliny, about 5-7.5 cm in diameter. Cook for 2-3 minutes on the first side, until small bubbles appear on the surface and the edges look set.
6. 6Carefully flip each bliny using a spatula. Cook for another 2-3 minutes on the second side, until both sides are golden brown and the bliny are cooked through.
7. 7Arrange the cooked bliny on a serving plate. Top each bliny with about 28.4 g of the about 113 g of smoked salmon, a dollop of the 1/2 cup of dairy-free sour cream, and a sprinkle of the 2 tablespoons of fresh dill.
8. 8Serve the bliny immediately with the 2 lemon wedges on the side.

Substitutions

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