562/1038 - Buckwheat blini

The other day I used the term "absent minded professor" whilst talking to my eldest. He had no idea what I was talking about and thought it was some sort of insult. I consider myself an incredibly capable person but I swear this is how I feel so much of the time! Give me a big and complicated job and I am on it, dotting every i and crossing every t. Then, on a daily basis, this same capable person forgets the little things. Things like cooking dinner, picking my kids up from school and getting dressed. You might think that having the occasional pyjama day is not being absent minded - but it is if you don't realise you are doing it! I haven't quite left the house in my pj's but have made it all the way into the car with slippers on...

Occasionally my absent-mindedness makes its way into my cooking and this recipe was no exception. The first step of the recipe was to mix the dry ingredients, mix the wet ingredients and then to combine the two. The mixture was to sit and rise for an hour. So far, so good! 

Once the mixture had been left to rise I was to beat the egg whites to soft peaks and then fold this through the mixture....except that I had tossed in the eggs (whites and all) at the beginning! Oh...

I decided to forge ahead anyway and the result was still really lovely. Being fairly intolerant to wheat (a FODMAP rather than a gluten issue) I decided to make these with all buckwheat flour. The taste was very strong but it was nice to know I could eat as many as I liked without having to worry about adverse side effects.

Always looking for gluten free options for clients, I will definitely be trying these again. Let's see if I can remember to separate the eggs next time! x

Not to be confused with a blenny, which is what we have in our home aquarium.
 My son was appropriately mortified when he misheard what I was cooking…