BLINI WITH STRAWBERRY SALSA

Makes about: 52

1 cup (250 ml) buckwheat flour 1 tsp (2.5 ml) instant yeast 1/2 tsp (2.5 ml) salt

1 cup (125 ml) milk (2 %), heated to 100 - 110 F (37 - 43 C) 2 large eggs, separated

2 tbsp (30 ml) salted butter, melted

Crème fraîche Strawberry Salsa (see recipe)

1. Combine flour, yeast and salt in a large bowl. Add heated milk and stir just until combined. Do not overmix. Cover with plastic wrap and let stand at room temperature for 1 hour. Whisk together egg yolks and melted butter until blended.

2. Add egg yolk mixture to flour mixture and stir just until combined. Do not overmix. Using medium speed, beat egg whites until stiff peaks form.

3. Fold a quarter of beaten egg whites into batter to lighten. Gently fold in remaining beaten egg whites. Let stand for 10 minutes. Alternatively, batter may be prepared to this point, covered and refrigerated overnight.

4. Using 2 tsp (10 ml) batter for each pancake, spoon batter, spreading lightly, onto a lightly greased griddle or non-stick frying pan over medium heat.

5. Cook pancakes until light golden.

6. Serve topped with crème fraîche and Strawberry Salsa.

STRAWBERRY SALSA

Makes: 1 1/2 cups (375 ml)

1 1/2 cups (375 ml) diced strawberries

2 tbsp (30 ml) granulated sugar

1 tbsp (15 ml) slivered fresh basil

1 tbsp (15 ml) balsamic vinegar

1. Combine all ingredients in a bowl. Let stand for 15 - 30 minutes, stirring occasionally, before serving.