Buckwheat pancakes with lamb and greens
4 servings
60 minutes
Buckwheat pancakes with lamb and greens are a true embodiment of Russian cuisine, combining rustic simplicity with exquisite taste. Buckwheat flour gives the pancakes a delicate texture and a characteristic nutty aroma that harmonizes with juicy lamb sautéed with garlic, cream, and thyme. The thinnest pancakes soaked in the creamy tenderness of the filling are enriched by the freshness of parsley and arugula, creating an amazing flavor combination. This recipe harks back to ancient Russian traditions of pancake making when they symbolized the sun and prosperity. It is best to serve these pancakes hot to fully reveal all flavor nuances while keeping the batter soft and aromatic. They are perfect for festive gatherings or cozy home dinners, filling the home with warmth and rich taste.
1
Mix buckwheat flour with warm water (125 ml). Dissolve the yeast in a tablespoon of warm milk. Add the milk with yeast to the buckwheat flour and water mixture and leave the bowl with the mixture in a warm place for half an hour.
- Buckwheat flour: 100 g
- Water: 250 ml
- Dry yeast: 1 teaspoon
- Milk: 200 ml
2
After half an hour, place a bowl with buckwheat dough on the table. In another container, mix milk, water, wheat flour, melted butter, salt, and eggs, then add this mixture to the bowl with buckwheat dough, whisk the mass well, and place it back in a warm place.
- Milk: 200 ml
- Water: 250 ml
- Wheat flour: 100 g
- Butter: 50 g
- Salt: 0.5 teaspoon
- Chicken egg: 2 pieces
3
During this time, finely chop the lamb and sauté it in olive oil until it's half-cooked. The blood should no longer be visible, but the meat should remain slightly pink. Then add finely chopped garlic, mix, and sauté with the meat until the characteristic garlic aroma appears. Next, pour in the cream, add a tablespoon of mustard, thyme leaves, and simmer, stirring, until the liquid thickens noticeably. Then remove the meat from the heat, stir in finely chopped parsley and coarsely chopped arugula. Season with salt and pepper if needed.
- Lamb fillet: 300 g
- Olive oil: 20 ml
- Garlic: 2 cloves
- Cream: 50 ml
- Dijon mustard: 1 tablespoon
- Thyme: 1 stem
- Parsley: 10 g
- Arugula: 50 g
4
Heat the pan and, greasing it with vegetable oil, fry pancakes from the prepared batter that are two to three millimeters thick.
- Vegetable oil: 50 ml
5
Fill the ready pancakes with filling, wrap them to taste, and serve while hot.
- Salt: 0.5 teaspoon
- Chicken egg: 2 pieces