50-100g red caviar; 200g each oat and wheat flour; 125g sourdough (6g fresh yeast + 2tbsp flour); 1 pinch salt; 3 eggs; 2 cups milk; 125g red caviar; 200g sour cream; dill; 3 tbsp butter, lard
Oatmeal pancakes with sour cream and caviar (Блины с икрой)
Prepare the sourdough: dissolve the yeast in a cup of water and add 2 tbsp wheat flour. Leave until it doubles in size. Separate the yolks from the whites setting the whites aside. Add the sugar, salt, and butter. Mix well and add 2 cups warm milk allowing the sugar to dissolve. Add the sifted flour to the sourdough followed by the egg mixture. Stir well and cover with cling film. Leave in a warm place until doubled in size. Add approximately 1 cup water (until it is the thickness of double cream), mix and leave to stand covered with film for about an hour. Whisk the egg whites and carefully fold them into the mixture. Fry the pancakes on a medium heat on both sides oiling the pan with lard. Brush the cooked pancakes with melted butter as soon as they are ready and pile them up in a tower. Cover them with a plate and cloth. Mix the sour cream with the caviar and dill. Spread 1tbsp of the sour cream filling over each pancake thinly. Roll them up and cut them in half diagonally. Serve immediately.