Ingredients

• 1 cup Milk
• 3 Tbsp Unsalted Butter
• 1 1/4 tsp Active Dry Yeast
• 2 Eggs
• 1/2 cup Gluten Free 1-to-1 Baking Flour
• 1/3 cup Organic Buckwheat Flour
• 4 tsp Sugar
• 3/4 tsp Salt
• Butter for skillet

Instructions

1. Using a small saucepan, heat together the butter and milk until the butter melts. Remove from the heat and let cool till it’s warm but not scalding. Once the milk and butter have cooled, add in the yeast and whisk together.
2. Let the yeast bloom within the milk and butter mixture, then add in 2 eggs, whisking to combine within the saucepan.
3. In a medium bowl, sift together the flours, sugar and salt. Create a well and pour the wet ingredients into the center, mixing together the wet and dry ingredients to finish the batter.
4. Wrap the bowl with plastic wrap or use a reusable container (with a corner cracked open). Make sure there is space for the batter to expand as the yeast grows! Refrigerate overnight.
5. The next day, deflate the dough with a quick stir. Heat a skillet to a medium heat and add a pat of butter. In 1 tablespoon batches, cook each pancake until small bubbles arise on the top of each blini, then flip and cook until the other side is a golden brown. Continue cooking until no batter remains.
6. Eat right away or store in a paper towel-lined container. You can reheat the pancakes in a warm oven or enjoy chilled.