Inspired by traditional Russian blinis, this kid-friendly adaptation features ham filling wrapped in buckwheat pancakes. My taste-testers had never seen buckwheat pancakes before and thought the brown hue meant the pancakes were burnt! Lesson learned: New ingredients can change the appearance of familiar favorites. Prepare your child for the difference.
12 (3-inch) cooked gluten-free buck- wheat pancakes (See “Shopping List,”on right.)
1 cup gluten-free black forest ham, finely chopped
½ teaspoon dry mustard
¼ teaspoon pepper
½ cup mayonnaise or egg-free substitute
2 tablespoons parsley, chopped
1. Prepare buckwheat pancakes, making batter a little thinner than instructed on the package. Pancakes should be 3 to 4 inches in size and cooked to a dark-brown color on each side. Set aside or store in refrigerator or freezer.
2. In small bowl, mix together chopped ham, mustard, pepper, mayonnaise and parsley.
3. To pack for lunch, separate ham mixture into ⅓-cup portions. The number of portions depends on your child’s appetite. Place each portion into its own small plastic container with a tight-fitting lid.
4. Place 3 to 4 pancakes into a plastic bag.
5. Place pancakes and containers with ham mixture into a lunchbox, along with a plastic spoon and small ice pack.
Each blini contains 112 calories, 6g total fat, 1g saturated fat, 0g trans fat, 33mg cholesterol, 318mg sodium, 9g carbohydrate, 1g fiber, 4g protein.