Marinated Lentils on Blini

Directions

1. In a large mixing bowl, combine lentils, vinegar, oil, thyme, and olives. Toss together to coat everything well. Reserve, allowing to sit in the marinade for approximately 20-30 minutes.
2. While the lentils are marinating, combine flour, sugar, salt, baking powder, and soda. Whisk together in a large bowl and set aside.
3. In a separate mixing bowl, whisk together buttermilk, ghee, egg yolks, and canola oil. Add the wet ingredients to the dry and stir until they are combined.
4. In another small bowl, whisk egg whites until stiff peaks occur, then carefully fold this into the combined batter.
5. In a non-stick pan or on flat top, using a scoop, create small little pancakes out of the batter, roughly 2 ½ inches in diameter. Cook for 2 minutes per side.
6. When the blinis are cooked, plate this dish by smearing a dollop of crème fraiche on each blini, top with a scoop of lentils, and garnish with lemon zest and a squeeze of lemon juice.