Recipe Ingredients

Simply delicious Russian-style pancakes. A labour of love, but well worth the time.

Serves:  24 people | Prep time:  75 minutes | Cooking time:  10 minutes

Greek | Dairy Free | Vegetarian | Vegan | Starter

  

Ingredients

• 205g Plain Flour
• 1 heaped tsp Yeast
• 200ml Soya Diary Alternative
• 3 tbsp Aquafaba (liquid from a tin of chickpeas)
• Pinch Salt
• 1 tbsp Coconut Oil, for frying

For the topping:

• 1 Cucumber, finely chopped
• 6 tbsp Coconut Cream (from a can of full fat coconut milk)
• 2 tbsp Red Onion, finely chopped
• ½ pack of Pre Cut Parsley
• Pinch Salt
• 1 tbsp Lemon Zest

Method

1. Gently heat the soya milk until warm (not boiling).
2. Place the flour, salt and yeast in a bowl.
3. Slowly add the soya dairy alternative, stirring continuously.
4. Whisk in the aquafaba, cover and leave for 1 hour.
5. Heat the coconut oil in a pan.
6. Add the batter a tablespoon at a time, flipping after 30-60 seconds, until you have 24 blinis.
7. Combine the coconut cream, cucumber, onion and salt in a bowl.
8. Divide the mixture between the blinis and top with parsley and lemon zest.
9. Keep the blinis refrigerated until serving.