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These mini pancakes, also known as blini, are made with quinoa flour to add nutty flavor. Mint adds a refreshing accent to the smoked salmon and crème fraîche.
4 ounces (1/2 of 8-ounce tub) crème fraîche
1 teaspoon McCormick Gourmet™ Mint
1 tablespoon Champagne vinegar
1 package (8 ounces) sliced smoked salmon
1 cup quinoa flour
2 tablespoons sugar
1 tablespoon baking powder
1 cup milk
Mix crème fraîche and 1 teaspoon of the mint flakes in small bowl. Cover. Refrigerate until ready to serve.
Mix vinegar and remaining 1 teaspoon mint flakes in small bowl. Brush evenly over smoked salmon. Cut smoked salmon into 20 bite-size pieces. Cover. Refrigerate until ready to serve.
Mix quinoa flour, sugar and baking powder in large bowl until well blended. Stir in milk just until blended. Pour 1 tablespoonful batter per pancake onto preheated lightly greased griddle or skillet. Cook 1 minute per side or until golden brown, turning when pancakes begin to bubble.
To serve, place a smoked salmon piece on each pancake. Top with dollop of crème fraîche mixture.
(Amount per serving)