Buckwheat pancakes with salmon

Cooking Time - 25 minutes

Ingredients

Buckwheat pancakes:

• 1/2 cup rye flour
• 1/4 cup buckwheat flour
• 1 teaspoon sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs (separate the whites from the yolks)
• 1/2 cup milk
• 1/4 cup unsalted butter, melted

Filling:

• 1/2 cup sour cream Smetana: untold riches of Russian cuisine
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 teaspoon finely chopped chives or dill (or both, or other)
• 250 g of finely chopped smoked salmon
• Garnish: Fresh chives and / or dill, finely chopped

Cooking

Dough:

Mix the dry ingredients in a large bowl. In a small bowl, mix the egg yolks with the milk and pour into the dry ingredients. In another large bowl, whisk the whites, then stir them into the mixture with the flour. Add three tablespoons of oil and mix until the dough is smooth.

Grease a non-stick frying pan with oil, put it on medium heat. Pour the dough so as to obtain four small pancake (or more if you allow the size of the pan). Fry the pancakes on both sides until golden brown, put them on a plate and cover.

Before you fry a new batch of pancakes, grease the pan with oil again.

Mix filling ingredients except salmon. Anoint pancake mix, put the pieces of salmon. Serve immediately, sprinkled with pancakes Pancakes - a delicious symbol of the sun   chopped herbs.

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