- 2/3 cup all-purpose flour
- 1/2 cup buckwheat flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup of milk
- 1 teaspoon yeast
- 2 tablespoons butter
- 1 egg
- Fresh dill
- Creme Fraiche
- Smoked Salmon
- 30g Pearl Street Caviar Keluga
- 30g Pearl Street Caviar Siberian
- Yield: Serves 4-6
How to cook
In a bowl whisk together the flour, salt and yeast. Pour in milk, mixing until batter is smooth.
Cover for 1 hour. After the batter has risen, stir in melted butter and the yolk of the egg.
Whisk the egg white and fold it into the batter. Let the batter rest stand for 20 minutes.
In a non-stick skillet over medium heat drop quarter size dollops of dough. Don’t crowd the pan and flip them after 1 minute.
Cook for another 30 seconds and remove them to a plate. Repeat with the remaining batter.
Garnish with creme fraiche, smoked salmon, fresh dill and of course caviar!