- of butter - 100 Grams
- buckwheat flour - 1/3 Glass
- flour - 2/3 Glass
- baking powder - 1/2 teaspoons
- salt - 1/2 teaspoonfuls
- egg - 1 piece
- milk - 3/4 Cups
- salmon - 220 Grams (smoked)
- sour cream - 4 Art. spoons
Melt the butter in a small saucepan over low heat. Using a spoon, remove the white foam from the surface of the melted butter. Leave to stand for 15 minutes. Pour out the golden liquid, leaving a residue on the bottom of the pan. Set aside. Mix buckwheat flour, flour, baking powder, salt, eggs, milk and 1 tablespoon of melted butter in a large bowl with a whisk. Heat 2 tablespoons of melted butter in a large frying pan over medium heat. Pour 1 tablespoon of dough into a frying pan. Fry for 1 to 2 minutes. Turn the pancake over and fry until brown, about 1 minute. Repeat with the rest of the test. Decorate pancakes with smoked salmon, 1/2 teaspoon of sour cream and a sprig of dill and serve.
Servings: 24