In these lemon pancakes, I usually wrap the classic filling for rolls, that is, salty. A great snack option, and not only for Shrovetide, but for any feast.
Ingredients:
For pancakes:
250 g of wheat flour
600 ml of milk
2 eggs
zest of 1 lemon
2 Art. spoons of vegetable oil
1.5 tbsp. spoons of sugar
1/4 teaspoon of salt
For the filling:
fresh cucumber
soft dietary cheese – 2 packages
salmon or trout – 150 g
Preparation:
Step 1. Mix milk with eggs, sugar and salt until smooth, add lemon peel.
Gradually pour in the flour, stirring constantly.
Let the dough stand for half an hour at room temperature and bake the pancakes.
Step 2. Spread soft cheese on half of the pancake, put a few thin pieces of salmon and cucumber (as in the photo). Roll into a tight sausage, cut into rolls. Lightly salted trout is also great.
Delicious!