Buckwheat Pancakes with Mushroom Ragout and Dill Oil

⏳ Time

40 minutes + 12 hours

🥕 Ingredients

🍽️ Servings

Description

If you pour boiling water over the flour mixture with milk and eggs, the pancakes will be more elastic and have a more appetizing appearance.

Ingredients

Milk - 20 fl oz
Vegetable Oil - 7 fl oz
Sugar - 1.1 oz
Chocolate eggs - 6 pieces
Buckwheat Groats - 5.3 oz
Wheat Flour - 5.3 oz
Salt - to taste
Buckwheat Groats - 1.8 oz
Aspen mushrooms - 2.5 oz
Leek - 4.2 oz
33% Cream - 5 fl oz
Mushroom seasoning - 1 fl oz
Scallions - 0.1 oz
Shallot - 2.5 oz
Dill - 3.5 oz

Step by Step guide

Step 1

Add sugar, eggs, salt to taste, and both types of flour to 500 ml of milk, then pour in 200 ml of boiling water. Add the boiled buckwheat. Mix well until a homogeneous batter is obtained. Add vegetable oil, stir, and let the batter rest for 20 minutes.

Step 2

Grease a heated skillet with a small amount of vegetable oil and evenly spread the batter in a thin layer. Fry the pancakes on both sides until golden brown.

Step 3

For the mushroom ragout, chop 20 grams of the white part of the leek and the green onions, sauté them together with the mushrooms. Add salt and pepper to taste, pour in 50 grams of cream and the mushroom broth. Stirring over low heat, cook until thickened.

Step 4

For the leek sauce, sauté 50 grams of the green part of the leek and the shallots, then pour in 100 grams of milk and 100 grams of cream. Simmer over low heat until the sauce reduces by half. Strain afterward. Cut the inner layers of the leek (50 grams) into small pieces and fry on both sides.

Step 5

Blanch the dill sprigs, add 150 grams of vegetable oil, and blend everything together. Leave the prepared dill oil in the refrigerator for 12 hours, then strain through a sieve and cheesecloth.

Step 6

Place the mushroom ragout on a plate. Cut circles from the cooked pancakes and cover the ragout with them. Arrange the fried leek pieces next to it and drizzle with the leek sauce and dill oil.