Petruschka Pancakes

Name: Petruschka Pancakes
Yield: Serves 6–8
Ingredients: a little fresh dill weed or parsley, chopped finely, to garnish; a little fresh dill weed or parsley, chopped finely, to garnish; black pepper; ½ pint (300 ml) soured cream; ½ pint (300 ml) milk; 1 medium-size to large egg (size 2–3), beaten; 3 pinches of cayenne pepper; ½ teaspoon (2.5 ml spoon) salt; 4 oz (100 g) jar of lumpfish caviare; 3 tablespoons (3 x 15 ml spoon) lemon juice; 3 medium-size to large avocados; groundnut oil for frying; 4 oz (100 g) plain flour; 1 teaspoon (5 ml spoon) bicarbonate of soda

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

True Russian Minis are pancakes made with yeast and are usually eaten hot with real sturgeon’s caviare and soured cream. This recipe is only a vague echo of traditional Minis but it is a delicious one.

Ingredients

For the pancake batter

4 oz (100 g) plain flour
1 teaspoon (5

Main course
Vegetarian

Method

To make the batter, sift the flour and the bicarbonate of soda with the salt and the cayenne pepper in a bowl. Pour in the beaten egg and begin to whisk in, adding the milk a little at a time and whisking until the batter is smooth and bubbly. Put just enough oil to gloss in a small heavy frying pan and heat until smoking hot. Keeping the heat at medium to high, spoon