Time: 35 min.
Complexity: easily
Quantity: 18 pcs.

These pancakes are prepared as a small, bite-sized appetizer, giving them a more presentable, neat, and impressive appearance. Knead the pancake batter with milk and a mixture of wheat and buckwheat flour. Its rich, distinctive flavor pairs perfectly with smoked fish. Fry the small pancakes in melted butter and serve garnished with slices of smoked salmon, a dollop of sour cream, and a sprig of fresh dill.

Ingredients:

• 1/3 cup buckwheat flour
• 2/3 cup wheat flour
• 0.5 tsp baking powder
• 3/4 teaspoon coarse salt
• 3/4 tbsp. + 2 tbsp. l. milk
• 1 large egg
• 110 g melted butter, divided
• 220 g smoked salmon, thinly sliced
• 1/4 cup crème fraîche or sour cream
• Fresh dill, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

buckwheat flour, premium flour, milk, eggs, butter, smoked salmon, crème fraîche, sour cream, dill

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Preparation:

Step 1
• In a bowl, combine both flours, baking powder, and salt. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of melted butter, then whisk into the flour mixture. Heat 1 tablespoon of melted butter in a medium skillet and pour the batter, 1 tablespoon at a time, into the hot oil. Cook over medium-low heat until bubbles form on the surface of the pancakes, about 2 minutes. Flip and cook for another minute or until golden brown. Repeat with the remaining batter. (Between batches, I wipe the hot skillet with a dry paper towel.)
Step 2
• Before serving, top each pancake with a piece of smoked salmon. Add a spoonful of sour cream and a sprig of dill.

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