Scrumptious blinis

THESE buckwheat blinis look like a cross between a drop scone and a flat crumpet and make a brilliant savoury or sweet brunch. Despite its name, buckwheat is not related to wheat and is gluten-free. It is also a great source of minerals and antioxidants. MAKES 10-12 ● 90g buckwheat flour ● 1 tsp baking powder ● Generous pinch salt ● 1 egg ● 150ml milk (any type is fine — for example, coconut, dairy, soya, almond) TO SERVE ● Handful smoked salmon, sliced ● Black pepper ● ½ lemon, sliced into wedges ● Salad leaves (such as rocket, frisée and chicory) PUT the flour in a mixing bowl with the baking powder and salt. Make a well in the centre, crack in the egg and add a little milk. Start beating the egg and milk with a fork, gradually incorporating the flour and adding more milk until you have a smooth batter. Leave for 20 minutes. Lightly grease a large, flat-based frying pan or flat griddle and place over a medium heat. Drop dessertspoonfuls of the batter onto the pan — you can make three or four at the same time, but leave room to spread. Turn over when holes appear in the surface and the top starts to firm up (around 2-3 minutes). Flip over and cook for another 1-2 minutes, before removing from the pan. They’re delicious served straight away, or store in an airtight container and pop them in the toaster briefly before serving. Top with smoked salmon, season with pepper and serve with lemon wedges and salad leaves.