Healthy, gluten-free and delicious Russian style buckwheat pancakes made from only 5 ingredients in 20 minutes! Garnish them with smoked salmon, crème fraiche, beluga lentils and dill for a truly Russian flavor.
Keyword buckwheat pancakes, mini pancakes, pancake appetizer
In a large mixing bowl, combine buckwheat flour, buttermilk, egg, salt and backing soda and whisk well.
Heat a large nonstick frying pan over medium-high heat, and add a lug of sunflower oil. Add a tablespoon of batter for each pancake into the pan. Cook or about 1 minute or until bubbly, flip over and cook for 30 more seconds or until golden. Repeat with the rest of the batter.
Garnish with smoked salmon, crème fraîche, beluga lentils and fresh dill. Enjoy!
You might want to use a second pan to speed up the process. Beluga lentils take 20 minutes to cook. Place 1/3 cup dry lentils in a pot with 1 cup water. Bring to a boil and cook for 20 minutes over low heat. Drain and let cool.