Pancake snack

4 servings
30 min

Prepare all the necessary products. Take pancake products at the same temperature - this will make the dough more uniform. 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 is suitable: cod, pollock, halibut.

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

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

The dough is of medium consistency: not thick, but not liquid either.

Grease the pan and heat very well. To prevent pancakes from sticking and baking well, you need to take the right pancake pan. A cast-iron frying pan is ideal - cast iron has excellent thermal conductivity and pancakes on it bake perfectly and do not stick. Pour the dough and distribute in a pan. Fry for 2-3 minutes on each side. Pancakes should be quite dense, not thin.

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

Also on 2/3 lay out the caviar.

Roll tightly and cool for a couple of hours in the fridge.

Cut into pieces 1. 5-2 cm thick.

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