Pancakes with Sour Cream and Smoked Salmon

Ingredients

• 200 g wheat flour
• 50 g buckwheat flour
• 20 g dry yeast
• 0.13 l milk
• 1 egg
• Salt
• clarified butter (for frying)
• 150 g smoked salmon (thin slices)
• 100 g crème fraîche
• 50 g cream cheese
• 1 tbsp Lemon Juice
• 1 tsp sugar
• black pepper (ground)
• Salt
• 1 tbsp chives

Instructions

1. 1.

   Combine the flours and dry yeast in a bowl. Add milk, egg, and salt, then knead quickly until smooth. Cover the dough and let it rise in a warm place for about 1 hour.

2. 2.

   Preheat the oven to 100 °C (fan‑forced) to keep the pancakes warm.

3. 3.

   Heat a little clarified butter in a pan. Drop spoonfuls of dough into the pan and cook small pancakes on both sides until golden yellow. Keep them warm in the oven.

4. 4.

   Whisk together crème fraîche, cream cheese, lemon juice, sugar, salt, and pepper for the topping.

5. 5.

   Spread the cheese mixture over each finished pancake and place a slice of smoked salmon on top.

6. 6.

   Garnish with chives and serve immediately.