Buckwheat pancakes with caviar
4 servings
40 minutes
Buckwheat pancakes with caviar are an exquisite dish of Russian cuisine that combines the simplicity of rustic recipes with royal luxury. Buckwheat flour gives them a rich nutty flavor, while oats add tenderness. The batter undergoes overnight fermentation, making the pancakes lighter and more aromatic. They turn out soft with a thin crispy crust. Red caviar adds a salty, marine note, creating a harmonious blend of flavors. The dish is perfect for festive breakfasts or entertaining guests, highlighting the richness of Russian gastronomy. Thin, fragrant pancakes with caviar are traditionally served with sour cream or butter to enhance their taste. This recipe combines peasant simplicity and aristocratic sophistication, creating an ideal treat for connoisseurs of Russian traditions.
1
Heat the milk, add the yolks (the whites will be needed later), salt, buckwheat, and oat flour. Mix well using a blender.
- Milk 1%: 0.5 l
- Chicken egg: 4 pieces
- Salt: pinch
- Buckwheat flour: 40 g
- Oat flour: 4 tablespoons
2
Add a tablespoon of vegetable oil, mix well again, and leave it in the refrigerator overnight.
- Refined olive oil: 2 tablespoons
3
In the morning, add the egg whites, blend well again, and you can bake.
- Chicken egg: 4 pieces
4
Now you can add caviar to taste. Bon appétit!
- Red caviar (salmon roe): to taste
