These blini's are the perfect canapé idea. They are simple to make and can be topped with just about anything! See our suggestions below for inspiration!

INGREDIENTS:

• 50g Plain Flour
• 50g Buckwheat Flour
• 1/2 tsp Gold Standard Yeast
• 3 tbsp warm water
  
• 3/4 tsp white sugar
  
• 1/4 tsp salt
• 80ml milk, warmed slightly
• 30g unsalted butter, metled and cooled
• 1 egg

METHOD: 

1. Warm a small bowl by running it under warm water for a few seconds. Wipe dry. Mix the warm water, yeast and 1/4 of the sugar in a bowl; stir until yeast is virtually dissolved. Cover with cling film or damp towel and leave in a warm place for 10 minuted or until surface is foamy.
2. Using a wooden spoon, mix both flours, salt and the remaining sugar in a seperate bowl. 
3. Stir in milk, melted butter, egg and yeast mixture to the dry ingredients. Mix well until fully incorporated. It should look like a runny pancake batter at this stage.
4. Cover bowl with cling film or damp towel and place in a larger bowl filled with warm water (about 3cm will do just fine). Let the batter rise in a warm place for about 1.5 to 2 hours, until it doubles and has bubbles breaking on the surface. 
5. Once risen, stir batter to loosen the mixture. Transfer batter to a piping bag fitted with a 4mm round piping tip. Tie the end of the piping bag off loosely with an elastic band.
6. Place a large non-stick pan on high heat. Once pan is hot, spray with oil. 
7. Pipe small rounds, about 2.5cm wide, they will spread when cooking slightly. Cook on the first side for 45 seconds-1 minute, or until it has golden spots in the middle. Flip and cook on the other side for 30 seconds. It's very quick!
8. Allow blinis to cool completely before you serve.

NOTE: A piping bag doesn’t need to be used. The same this can be achieved by using a small spoon. It is, however, a very stick batter, so this action could become tedious.

TOPPING SUGGESTIONS: Create your own topping combinations or try from the ideas below: 

• Whipped butter, flakey sea salt and a slice of radish
• A thin slice of brie cheese and quince paste
• Crème fraîche (or sour cream), smoked salmon and a sprig of dill