Same ingredients, different dishes!   Serve up a healthy delicious breakfast or a stylish canape.

Makes approx 60 small blinis or 20 pancakes – suitable for home freezing

250g buckwheat flour
2 tsp baking powder
Pinch of salt
300ml almond milk
3 medium eggs
30ml olive oil, plus extra for frying

Put the flour, baking powder and salt into a bowl or blender and combine.

Mix together the milk, oil and eggs.  Add the wet ingredients to the dry ingredients.  If using a bowl, make a well in the centre of the dry ingredients and gently pour in the milk mixture whisking as you pour until it forms a batter.  If using a blender, pour in the milk mixture and blitz with the dry ingredients.  If the mixture seems a little thick, add a little more milk or water.  If the mixture seems a little thin, add a bit more flour.  The batter should be gloopy and thick.

Heat a non-stick frying pan on a medium heat and brush with a little oil.  When hot, drop a little mixture at a time into the pan.  To keep the blinis all the same size I use a 1 tsp measuring spoon – this makes bite size blinis.  Cook for approximately one minute then turn over and cook for approximately 30 seconds.  The blinis should be slightly golden brown.  Repeat with the remaining batter until it is all used up.  Brush the frying pan with more oil as you go.  To make pancakes, drop a ladle full of batter into the pan.  It should be approx 6cm across.  Flip after two minutes and cook for a further one minute until golden brown.  Repeat with the remaining batter.

Leave the blinis to cool before serving.  Top with creme fraiche or soured cream topped with smoked salmon or a smoked fish of your choice.

To serve the pancakes – serve them hot from the pan with a selection of fresh fruit, honey or maple syrup or serve with scrambled eggs and crispy bacon.