Estonian Sour Cream and Dill Pancakes

Name: Estonian Sour Cream and Dill Pancakes
Cuisine: Estonian
Ingredients: 165 g/5½ oz wholemeal (whole-wheat) flour; 150 ml/¼ pint/⅔ cup barely warm milk; 10 g/¼ oz caster (superfine) sugar; 5 ml/1 tsp salt; 2 eggs, separated; 10 g/¼ oz fresh yeast; 30 ml/2 tbsp finely chopped fresh dill; 115 g/4 oz clarified butter, melted; 100 ml/3½ fl oz/scant ½ cup sour cream; 150 g/5 oz gravlax, sliced into strips; fresh dill sprigs

Preparation info

Makes
20-30

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

Fluffy, melting in the mouth, delicate little pancakes, these were introduced to the kitchens of Estonia by the Russians. They are yeast-raised pancakes, not that dissimilar to Russian blinis.

Ingredients

165 g/5½ oz wholemeal (whole-wheat) flour
150 ml/¼

Europe
Estonia
Fish course
Starter
Pescatarian

Method

Sift the flour into a bowl, add the bran left in the sieve (strainer), and make a well.
Pour the barely warm milk into a separate bowl, add the sugar and salt, and mix well until dissolved. Add the egg yolks and yeast to the milk, and stir to

Per portion Energy 31kcal/131kJ; Protein 1.3g; Carbohydrate 4.1g, of which sugars 0.7g; Fat 1.2g, of which saturates 0.5g; Cholesterol 13mg; Calcium 11mg; Fibre 0.5g; Sodium 8mg.