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Oat flour pancakes with salmon roe

Pancakes are not my favorite food, but it does not mean I never cook them at all. I do cook pancakes, but less often then others, yet pancakes are included into my menu. I usually don’t eat or cook traditional Russian yeast powder pancakes. When I cook pancakes I mostly base on recipes from Finnish cuisine. Caviar (salmon roe) pancakes, that everyone knows in Russia, but in Finland are cooked in a slightly different way.

Oat flour pancakes with salmon roe

  • 250 ml - butter milk
  • 250 ml - mineral water with gas
  • 100 ml - oat flour
  • 150 – 200 ml - wheat flour
  • 2 – 3 tsp of sugar
  • 2 Tbsp of vegetable oil
  • 2 eggs
  • ½ tsp of soda
  • 1 tsp of salt


  • 150-200 g - red ( salmon or trout roe) caviar
  • Half of a small sweet onion
  • 2 stalks of green onion
  • 3 springs of dill
  • 150-200 g - Sour cream
  • black pepper
  • Combine flour and salt
  • Beat eggs with sugar into foam
  • Add milk, yogurt and vegetable oil and mix. Not stopping to stir, sift the flour. Cover the dough with film; leave it aside for 30 to 40 minutes.
  • Heat a pan and fry the pancakes. Finely chop the green and the sweet onions. Use scissors to cut dill springs. Mix sour cream with caviar, onions, dill and black pepper, stir carefully. Serve caviar and sour cream separately from pancakes.

This sort of dough is suitable not only for “unsweetened” sort of pancakes, it also goes well with cottage cheese, apple cinnamon, jam, cream etc. stuffings. The amount of flour may vary, depending on flour and the desired thickness and size of pancakes. Yogurt may be replaced with milk or butter milk and caviar may be replaced with salted or smoked salmon as well.