Bran pancakes with malt served with lightly salted trout
Description
Homemade baked goods for tea. It’s convenient to start the dough overnight and bake fluffy pancakes for breakfast. You can make pancakes from a mixture of rye and wheat flour or add buckwheat. Experiment. They can be served with tea or coffee.
Instructions
- 1
Step 1
Whisk together kefir, milk, salt, sugar, sifted flour, malt, and bran. Mix well until smooth and place in the refrigerator for at least an hour, preferably overnight.
- 2
Step 2
Before cooking, add the eggs, pour in the butter, and mix well. Finally, add the baking soda dissolved in a spoonful of water, stir, pour in the lemon juice, and stir again. The batter is ready for baking. It is slightly thicker than regular pancake batter.
- 3
Step 3
Cook the pancakes as usual, preferably in a small‑diameter pan – they’ll look cuter. Place the finished pancakes on a plate and keep them warm. For the filling, prepare room‑temperature cottage cheese. Finely slice the green onions, and break the lightly salted trout into thin pieces. Home‑cured trout is especially tasty.
- 4
Step 4
When serving, spread the pancake with cheese, sprinkle with green onions, place a little trout on top, and roll it up.