Ikryaniki
6 servings
30 minutes
The recipe was shared with us by the brand chef of the restaurant "Matryoshka" Vlad Piskunov. Ikryaniki, or caviar pancakes, are mentioned in Domostroy: "They beat a lot of caviar, strain it through a fine sieve, add coarse flour, and they will become as thick as red pancakes, and three pancakes are placed on a dish." Just in the middle of spring, during Lent, pike, carp, pike perch, and bream are caught with caviar. The caviar of these fish is rubbed through a sieve and salted. In just a few hours, you can bake caviar pancakes and oladya from it . Now they often prepare a modest version of ikryaniki, adding eggs in addition to flour.
1
First mix the milk, egg, 20 grams of melted butter, yeast, and sugar. Add flour and stir thoroughly to avoid lumps. After about one and a half hours, gradually add water and knead the dough to a consistency of liquid sour cream.
- Milk: 400 ml
- Chicken egg: 1 piece
- Butter: 100 g
- Fresh yeast: 10 g
- Sugar: 1 tablespoon
- Wheat flour: 450 g
- Water: 300 ml
2
Gently but thoroughly mix the caviar into the pancake batter using a wooden spoon. If the batter does not reach the desired consistency for pancakes, gradually add flour. After mixing, let the batter rest for another 15 minutes to gather carbon dioxide bubbles.
- Pike caviar: 600 g
- Wheat flour: 450 g
3
Fry caviar pancakes in a hot cast-iron skillet generously greased with vegetable oil. Pour the batter onto it using a wooden spoon and flip to the other side after a minute. Brush the finished pancakes with butter and stack them to keep warm.
- Vegetable oil: 2 tablespoons
- Butter: 100 g
4
Finely chop the onion. If the onion is too pungent, pour boiling water over it after cutting and then rinse with cold water. The onion will lose its sharpness but retain freshness and crunch.
- Shallots: 3 pieces
5
Place a small stack of caviar pancakes on a plate, drizzle with sour cream, and sprinkle with onions.
- Sour cream: 100 g
- Shallots: 3 pieces