Buckwheat Blini

Here's a version of the traditional Russian pancake normally cooked in celebration of the end of winter. It's pretty tasty served with sour cream and fruit. .

Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, Published by Running Press. All rights reserved.

SERVINGS
Makes about 12 blini

INGREDIENTS
1 1/4 cups rice flour
1/2 cup buckwheat flour
1/4 cup flaxseed meal
2 teaspoons baking powder
2 eggs, well beaten
1 tablespoon sugar
1 1/3 cups milk
1/4 cup vegetable oil

PREPARATION
1. Oil and heat a griddle over medium heat.

2. In a large bowl, whisk together the flours, flaxseed meal, and baking powder.

3. In a small bowl, combine the eggs and sugar. Stir the egg mixture into the flour mixture, then gradually add the milk, beating until batter is smooth. Stir in the oil.

4. Ladle about 1/4 to 1/3 cup batter onto the griddle and cook over medium heat until bubbles appear, about 2 to 3 minutes. Turn and cook until done.

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