Pancake appetizer

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products. Take the products for making pancakes at the same temperature, so the dough will turn out more homogeneous. I use wheat flour, but depending on your preferences, it can be any flour, for example, buckwheat or rice. Caviar, of course, is better to take noble varieties of fish (red and black), but proceed from your capabilities. Any budget fish caviar will do: cod, pollock, halibut.

2. Step 2:

   

   Beat eggs into milk, add salt, sugar. Whisk until smooth.

3. Step 3:

   

   Sift the flour. In order for the pancakes to be more airy, I recommend sifting flour - this process saturates the dough with oxygen.

4. Step 4:

   

   The dough turns out to be of medium consistency: not thick, but not liquid either.

5. Step 5:

   

   Grease the frying pan with oil and heat it very well. In order for the pancakes not to stick and bake well, it is necessary to take the right pancake pan. A cast-iron frying pan is ideal - cast iron has excellent thermal conductivity and pancakes are perfectly baked on it and do not stick. Pour the dough and distribute it in a frying pan. Fry for 2-3 minutes on each side. Pancakes should be quite dense, not thin.

7. Step 6:

   

   Cool the pancakes, brush with cream cheese for 2/3.

8. Step 7:

   

   Also put the caviar on 2/3.

9. Step 8:

   

   Roll up tightly and chill for a couple of hours in the refrigerator.

10. Step 9:

    

    Cut into pieces 1.5 - 2 cm thick.

11. Step 10:

    

    Garnish with caviar on top and serve to the table. Enjoy your meal!