Pancakes with red caviar
4 servings
240 minutes
Pancakes with red caviar are an exquisite dish of Russian cuisine that combines the airy texture of the batter with the rich flavor of caviar. Historically, pancakes and oladyi hold a special place in Russian gastronomy, symbolizing abundance and hospitality. The batter made with kefir and yeast becomes soft and fluffy, while butter adds tenderness. Golden oladyi are fried to a crispy crust and then garnished with cream made from butter, red caviar, green onions, and edible gold leaf. This appetizer is a manifestation of culinary art; it is perfect for festive occasions, highlighting the richness of flavors and traditions. The combination of delicate batter with salty caviar creates a harmony of textures and shades, making each serving a true work of art.
1
Make the dough: mix milk and kefir and heat to 37 degrees.
- Skimmed milk: 100 ml
- Fat-free kefir: 200 ml
2
Add live yeast.
- Fresh yeast: 5 g
3
Beat salt, sugar, and egg in a mixer, add the mixture of baking soda and baking powder. Incorporate the flour in three batches.
- Salt: 10 g
- Sugar: 90 g
- Chicken egg: 2 pieces
- Baking soda: 5 g
- Baking powder (raising agent): 16 g
- Wheat flour: 350 g
4
Bring the butter to a boil and pour it into the dough. Whip the mixture at maximum speed and let it sit for three hours, covered with plastic wrap.
- Butter: 100 g
5
Form pancakes and fry them in a large amount of vegetable oil on both sides until golden brown.
6
Whip slightly softened butter with a whisk until airy, add a little salt.
- Butter: 100 g
7
Spread cream and caviar (red or black) on the cooled pancakes, decorate the appetizer with pieces of gold leaf and green onions, and serve.
- Red caviar (salmon roe): 200 g
- Edible gold powder: 25 g
- Spring onion: 10 g