Russian Style Mini Buckwheat Pancakes

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.

Course Appetizer

Cuisine Russian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 225kcal

Author Elena Szeliga

Ingredients

For the buckwheat pancakes:

200 grams or 1 2/3 cups buckwheat flour
350 ml or 1 1/2 cups buttermilk
1 egg
1/4 teaspoon salt
1/2 teaspoon baking soda
sunflower oil to fry

For garnishing:

80 grams or 3 oz smoked salmon
150 grams or 1/2 cup crème fraîche
80 grams or 3 oz beluga lentils cooked
4-5 sprigs fresh dill

Instructions

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!

Notes

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.

Nutrition