Buckwheat Mini Pancakes with Smoked Salmon and Caviar

Baking and Desserts | Circassian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Buckwheat mini pancakes topped with smoked salmon and caviar.

Ingredients

Sugar - a pinch
Milk - 8 fl oz
Dry yeast - 0.2 oz
Wheat Flour - 2.1 oz
Buckwheat Groats - 3.5 oz
Butter - 0.7 oz
Chicken Egg - 2 pieces
Crème fraîche - 4 spoons
Vegetable Oil - 4 spoons
Smoked Salmon Flavored Croutons - 10.6 oz
Dill - to taste
Red Caviar - 1.8 oz

Step by Step guide

Step 1

In a bowl, combine the yeast and sugar, then gradually pour in the warm milk while stirring. In a larger bowl, sift both flours together, then make a well in the center and add the egg yolks and the milk mixture. Mix well, cover, and let it rise in a warm place for 45 minutes.

Step 2

Melt the butter and add it to the batter. Place the egg whites in a dry bowl and whip them into a stiff foam. Gradually fold one third of the egg white mixture into the batter.

Step 3

Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Drop 0.5 tablespoons of batter for each pancake. Cook for 1 minute, then flip and cook for another 30 seconds until golden brown. Make about 40 pancakes, adding more oil as needed. Allow to cool.