Buckwheat Mini Pancakes with Smoked Salmon and Caviar
Baking and Desserts | Circassian cuisine
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
4
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.
Step 4
On each pancake, place a piece of fish, 1 teaspoon of crème fraîche, and 0.25 teaspoon of caviar. Garnish with sprigs of dill.
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