Onion and Dill Pancakes with Smoked Salmon

Ingredients

1 bunch dill

150 g flour

2 tsp baking powder

2 eggs

200 ml kefir

1 onion

200 g smoked salmon

100 ml sour cream

1 tbsp lemon juice

Salt to taste

Pepper to taste

Whisk the flour, baking powder, salt, and pepper together in a large bowl. Add the eggs and kefir. Mix until smooth. Add 2/3 of the dill and the onion. Mix thoroughly again.

Heat a frying pan over medium heat and add a small amount of vegetable oil. Place the pancakes in the pan. Fry in batches, avoiding adding too many at once.

 Fry over medium heat until golden brown, about 2 minutes. Carefully flip (the pancakes are very delicate) and cook the other side. Repeat with the remaining dough.

Mix the sour cream with the lemon juice and remaining dill. Season with salt and pepper. Spoon 1 spoonful onto each serving of pancakes.

Serve the pancakes with sour cream and a beautifully arranged layer of smoked salmon.

Enjoy!