Russian Mini Buckwheat Pancakes

• FOR THE PANCAKES:
• 1-2/3 cup Buckwheat Flour
• 1-1/2 cup Buttermilk
• 1 Egg
• 1/4 teaspoons Salt
• 1/2 teaspoons Baking Soda
• Sunflower Oil, For Frying
• FOR THE TOPPINGS:
• 3 ounces, weight Smoked Salmon
• 1/2 cups Creme Fraiche
• 3 ounces, weight Beluga Lentils, Cooked
• 5 sprigs Fresh Dill

1. In a large mixing bowl, combine buckwheat flour, buttermilk, egg, salt and baking soda and whisk well.
2. Heat a large nonstick frying pan over medium-high heat, and add a splash of sunflower oil. Add 1 tablespoon batter for each pancake. Cook or about 1 minute or until bubbly, flip and cook for 30 more seconds or until golden. Repeat with remaining batter.
3. Garnish with smoked salmon, creme fraiche, beluga lentils and fresh dill. Enjoy!
4. Notes: You might want to use a second pan to speed up the process. Beluga lentils take 20 minutes to cook. Place 1/3 cup dry lentils in a pot with 1 cup water. Bring to a boil and cook for 20 minutes over low heat. Drain and let cool.

flour, buttermilk, egg, ubc, baking soda, sunflower oil, toppings, salmon, crueme fraueeche, weight beluga lentils, dill

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/russian-mini-buckwheat-pancakes/ (may not work)