Pancakes with caviar
Origin of the recipe
Pancakes with caviar are a classic Russian treat, dating back to ancient Slavic traditions. Pancakes symbolized the sun and were served at holidays, especially Maslenitsa. Caviar, a delicacy, later became a refined addition, turning the dish into an aristocratic appetizer.
What do you need for cooking?
Ingredients
For the test:
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Eggs
-
Sugar
-
Salt
-
Milk
-
Vegetable oil
-
Flour
For the filling:
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Cottage cheese cream
-
Red caviar
To serve:
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Sour cream
-
Green onions
Kitchen utensils
- Knife
- Board
- Whisk
- shoulder blade
- deep bowl
- Frying pan with non-stick coating
Step-by-step recipe
Step 1:
In a large bowl, beat the eggs and add sugar and salt.
Step 2:
Whisk all ingredients until smooth.
Step 3:
Add some milk and stir gently.
Step 4:
Sift flour into a bowl with liquid.
Step 5:
Stir the dough until smooth.
Step 6:
Add vegetable oil and mix well again.
Step 7:
Add the remaining milk and stir again.
Step 8:
Cover the bowl with cling film and let the dough rest for 15 minutes.
Step 9:
Heat a frying pan and grease it with melted butter.
Step 10:
Pour a ladle of batter into the pan and quickly spread it over the bottom by tilting the pan.
Step 11:
Fry the pancake over medium heat until golden brown on one side.
Step 12:
Carefully flip the pancake with a spatula and fry the other side.
Step 13:
Place the finished pancake on a plate and grease with butter.
Step 14:
Repeat steps 9-13 until you run out of dough.
Step 15:
Cut the pancake in half.
Step 16:
Spread each part of the pancake with cream cheese.
Step 17:
Roll the pancake into a roll from the narrow edge to the wide one.
Step 18:
Then roll the resulting roll into a snail and secure with a skewer.
Step 19:
Spread a generous amount of caviar on the pancake snails and serve!
Cooking tips
Use fresh ingredients. This especially applies to eggs and milk—they need to be fresh to ensure the dough turns out fluffy.
Don't overdo it with the flour. If you add too much flour, the pancakes will be heavy and dense. It's better to start with a smaller amount and add flour gradually until you reach the desired consistency.
Add a little vegetable oil to the batter. This will make the pancakes more tender and prevent them from sticking to the pan.
Use warm water or milk. Warm liquid will help dissolve the flour better and activate the yeast (if you're using yeast dough).
Use the right pan. For thin pancakes, flat-bottomed pans with low sides are best.
Spread the batter evenly. After pouring a portion of the batter, immediately tilt and rotate the pan to ensure the batter spreads in a thin and even layer over the entire surface.
