Rye Pancakes with Green Onion, Cilantro, Sour Cream, and Red Caviar Sauce

Baking and Desserts | Scandinavian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Rye pancakes served with a sauce made from green onions, cilantro, sour cream, and red caviar.

Ingredients

Coarsely Ground Rye Flour - 3.5 oz
Wheat Flour - 3.5 oz
Sugar - 1 tablespoon
Chicken Egg - 3 pieces
Milk - 13 fl oz
Sour Cream - 4 spoons
Dry yeast - ½ spoons
Scallions - 1.8 oz
Cilantro - 0.7 oz
Safflower Oil - 1 tablespoon
Lemon - ¼ pieces
Dijon Mustard - 1 tablespoon
Salt - ½ spoons
Ground Black Pepper - to taste
Red Caviar - 1.8 oz

Step by Step guide

Step 1

Beat the eggs with milk, two tablespoons of sour cream, sugar, and salt. Dissolve the yeast in a tablespoon of warm water and pour the mixture into the bowl with the egg and milk mixture. Add the sifted rye and wheat flour, and gently whisk the contents of the bowl until you achieve a smooth, liquid batter. Let the batter rest for twenty minutes.

Step 2

In a blender, blend 100 g of sour cream at high speed with chopped green onions, cilantro, unrefined sunflower oil, the juice of a quarter of a lemon, and Dijon mustard. The result should be a soft, greenish sauce. Mix the resulting mixture with red caviar — this time use a spoon instead of the blender to preserve the shape of the caviar. Taste and add sugar, salt, or pepper if needed.

Step 3

Heat the crepe pan until it's very hot, then grease it with vegetable oil using a paper towel or half a potato. Pour the batter into the pan with a ladle, making sure to regularly grease the pan with oil. Flip the crepe when the surface is completely set and firm.