Mustard Pancakes with Smoked Salmon

Ingredients

Flour 1/2 cup

Mustard flour 1/3 cup

Sugar 4 tsp

Yeast 1.25 tsp

Milk 1 cup

Butter 3 tbsp

Eggs 2

Sour cream

Vegetable oil

Cold-smoked salmon 110 g

Red caviar

Dill

Mix the first four ingredients. Melt the butter in a small saucepan, pour in the milk, and heat to 40-45°C.

Pour the warm milk into the flour mixture and stir until smooth. Cover the dough with plastic wrap and let it rest in a warm place for 1-1.5 hours to double in size (or refrigerate it overnight in a large, covered bowl).

 Whisk the batter and beat in the eggs. Heat the pan over medium heat. Fry the pancakes on both sides.

Serve with sour cream and sliced smoked salmon. Sprinkle with dill.

Enjoy!