Pancakes with buckwheat porridge filling and fish

Sort, wash, dry, and roast the buckwheat.

Pour 2.5 cups of water over the prepared grains, stir, and cook on low heat until the water is absorbed by the grains.

Transfer the porridge to a clay pot, place it in the oven, and cook until ready.

Rinse the fish fillet, pat it dry with a paper towel, and cut it into small pieces.

Peel, wash, and grate the onion on a coarse grater.

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.

Add the roasted mixture to the porridge, add the remaining oil, season with salt and pepper, and mix.

To prepare pancakes, beat the egg yolks and salt, add 500 ml of milk, and gradually stir in the flour while constantly mixing.

Mix well to make the dough smooth and lump-free.

Then pour in the remaining milk and, stirring constantly, add the whipped egg whites.

The consistency of the prepared dough should resemble thin sour cream.

Preheat a small cast iron skillet well and grease it with melted butter.

Then pour a little batter into the pan, spreading it evenly to make a thin pancake.

Fry the pancakes on both sides.

Spread the ready pancakes with butter.

Place a little porridge in the center of each pancake, fold the pancakes into an envelope shape, and arrange them on serving plates.

Sprinkle with chopped parsley and serve.