Mini Pancakes with Smoked Salmon
- For the dough
- 200 grams Pastry flour
- 50 grams Buckwheat flour
- 20 grams Dry yeast
- 0.13 l milk
- 1 egg
- clarified butter (for frying)
For the dough: Combine flour and yeast in a bowl. Add milk, egg and salt. Knead quickly, cover and let rest in a warm place for about 1 hour.
Preheat the oven to 100°C (approximately 210°F)
Heat butter in a pan. Using a tablespoon, pour batter into pan and cook small pancakes. Fry until both sides are golden and keep warm in the oven. Repeat until all batter is cooked.
For the spread: Beat creme fraiche and cream cheese until smooth. Season with lemon juice, sugar, salt and pepper.
Spread cream cheese mixture on finished pancakes and top with a piece of salmon.
Garnish with chives and serve immediately.