Thin buckwheat pancakes with sour cream and black caviar
4 servings
30 minutes
Thin buckwheat pancakes with sour cream and black caviar are an exquisite symbol of European gastronomy, combining the simplicity of rustic cuisine with aristocratic refinement. Buckwheat flour gives the pancakes a delicate nutty note, while sour cream adds softness and a creamy touch. Black caviar completes the composition with an elegant salty flavor, making the dish a true delicacy. The airy pancakes, slightly crispy at the edges, are perfect for festive receptions, breakfasts, or cozy family gatherings. Their rich taste unfolds harmoniously when served with fresh herbs and a glass of chilled champagne. The secret to the perfect dish lies in the fermentation of the batter and the correct frying temperature, making the pancakes incredibly thin and tender.
1
In a bowl, mix both flours, milk, salt, eggs, and 1 tablespoon of softened butter. Beat well with a mixer until smooth. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour.
- Wheat flour: 0.5 glass
- Buckwheat flour: 0.3 glass
- Milk: 1.5 glass
- Coarse salt: 0.3 teaspoon
- Chicken egg: 4 pieces
- Clarified butter (ghee): 2 tablespoons
2
Preheat the frying pan over medium heat. Add a small amount of oil and fry thin pancakes, pouring about 1 tablespoon of batter and spreading it out, until golden brown on both sides for 2-3 minutes. Add more oil if necessary.
- Clarified butter (ghee): 2 tablespoons
3
Serve with sour cream and black caviar.
- Sour cream: to taste
- Black caviar (sturgeon roe): to taste
