Pancakes with buckwheat porridge filling and fish
4 servings
60 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Sort, wash, dry, and roast the buckwheat.
- Buckwheat groats: 1 glass
2
Pour 2.5 cups of water over the prepared grains, stir, and cook on low heat until the water is absorbed by the grains.
- Buckwheat groats: 1 glass
3
Transfer the porridge to a clay pot, place it in the oven, and cook until ready.
- Buckwheat groats: 1 glass
4
Rinse the fish fillet, pat it dry with a paper towel, and cut it into small pieces.
- Pike perch fillet: 400 g
5
Peel, wash, and grate the onion on a coarse grater.
- Onion: 1 head
6
Place onion and carrot in a pan with 25 g of melted butter, sauté lightly, add fish, and cook while stirring for another 10 minutes.
- Onion: 1 head
- Carrot: 1 piece
- Butter: 50 g
- Pike perch fillet: 400 g
7
Add the roasted mixture to the porridge, add the remaining oil, season with salt and pepper, and mix.
- Butter: 50 g
- Salt: to taste
- Ground black pepper: to taste
8
To prepare pancakes, beat the egg yolks and salt, add 500 ml of milk, and gradually stir in the flour while constantly mixing.
- Chicken egg: 6 pieces
- Salt: to taste
- Milk: 1 l
- Wheat flour: 500 g
9
Mix well to make the dough smooth and lump-free.
10
Then pour in the remaining milk and, stirring constantly, add the whipped egg whites.
- Milk: 1 l
- Chicken egg: 6 pieces
11
The consistency of the prepared dough should resemble thin sour cream.
12
Preheat a small cast iron skillet well and grease it with melted butter.
- Melted butter: 50 g
13
Then pour a little batter into the pan, spreading it evenly to make a thin pancake.
14
Fry the pancakes on both sides.
- Wheat flour: 500 g
15
Spread the ready pancakes with butter.
- Butter: 50 g
16
Place a little porridge in the center of each pancake, fold the pancakes into an envelope shape, and arrange them on serving plates.
17
Sprinkle with chopped parsley and serve.
- Parsley: to taste