METHOD
1. Prepare the pancakes:
- In a bowl, mix the eggs, salt, and sugar. Whisk until smooth.
- Gradually add the flour, stirring to avoid lumps.
- Pour in the milk and vegetable oil. Mix thoroughly until you get a smooth batter.
- Heat a frying pan over medium heat and lightly grease it with vegetable oil.
- Cook the pancakes on both sides until golden brown. Stack the finished pancakes and cover them with a towel to keep them soft.
2. Prepare the filling:
- Lightly whisk the sour cream with a fork to make it fluffier.
- Gently separate the salmon caviar from any liquid, if necessary.
3. Assemble the dish:
- Spread a thin layer of sour cream on each pancake.
- Top with salmon caviar.
- Sprinkle with fresh herbs (dill, parsley, or green onions).
4. Serving:
- Serve the pancakes rolled up or folded into quarters. Garnish the dish with additional herbs and salmon caviar.
Notes:
- For a more refined flavor, you can add a little lemon juice or zest to the sour cream.
- If you want to make the dish more substantial, add a thin layer of lightly salted salmon under the caviar.
Enjoy your meal!
