← All recipes

🍽️ Tiny Russian Pancakes with Cream Cheese and Smoked Salmon

580 kcal · 30 min · 4 servings

Ingredients

• 3 eggs
• 150 g wheat flour
• 150 g buckwheat flour
• 0.5 cube fresh yeast (21 g)
• 500 ml lukewarm milk
• 2 tbsp liquid butter
• 1 pinch salt
• ghee (for frying)
• 200 g cream cheese
• 2 tbsp whipping cream
• 150 g smoked salmon
• lemon zest (for garnishing)
• green, pitted olive (for garnishing)
• dill tips (for garnishing)
• red pepper (for garnishing)
• basil (for garnishing)
• arugula (for garnishing)

Instructions

1. 1. Separate the eggs. Set the egg whites aside and chill them.
2. 2. Mix the wheat flour and buckwheat flour in a large bowl.
3. 3. Dissolve the yeast in the milk.
4. 4. Add the melted butter, egg yolks, and salt to the flour mixture.
5. 5. Stir in the yeast milk until you have a smooth batter.
6. 6. Check the consistency: If the batter is too thick, add a little more milk. If it is too runny, add a little more flour.
7. 7. Cover the bowl and let the batter rise in a warm place for about 20 minutes.
8. 8. Whip the cold egg whites until stiff.
9. 9. Gently fold the whipped egg whites into the finished batter.
10. 10. Heat some ghee (clarified butter) in a frying pan.
11. 11. Place one tablespoon of batter into the pan.
12. 12. Fry the pancakes in batches for 1 to 2 minutes on each side until golden brown.
13. 13. Let the finished pancakes drain on a kitchen towel.
14. 14. Keep the pancakes warm in the oven at 80 degrees Celsius if necessary.
15. 15. Mix the cream cheese with the cream.
16. 16. Season the mixture with salt, pepper, and lemon juice.
17. 17. Spread the cream cheese and cream mixture loosely over the pancakes.
18. 18. Top the pancakes with smoked salmon.
19. 19. Garnish the pancakes to taste with lemon zest, olives, dill, red pepper, basil, or arugula.

Nutrition per serving

• kcal: 580
• Protein: 28 g · Fett/Fat: 22 g · Carbs: 62 g