Pancakes with salmon and cucumber

Prepare the products according to the list. I got 15 thin pancakes from the specified amount.

Milk is suitable for any fat content. Salted salmon can be bought in any supermarket or salted in advance from fresh fish. I buy cream cheese in a dairy store.

In a deep bowl, sift the flour and starch, mix thoroughly.

In a separate bowl, combine the eggs, sugar and salt. Whisk with a fork or whisk until smooth.

Lightly heat the milk in the microwave or in a saucepan on the stove until warm. Pour half of the milk (250 ml.) into the egg mixture. Stir.

In portions, stirring each time, pour the flour and starch into the egg and milk mixture. Mix thoroughly until smooth and lump free.

Pour in the remaining milk and vegetable oil. Stir to combine. Ready pancake batter is quite liquid and flows from a spoon or whisk in a thin trickle.

Grease a pan with oil and heat over medium heat. I use a non-stick pancake pan. Stir the batter and scoop out an incomplete ladleful. Pour the batter into the pan and quickly spread it all over the bottom in a circular motion. Fry the pancake over medium heat for about 1-2 minutes on each side, until brown.

Prepare the rest of the pancakes in exactly the same way.

Leave the cooked pancakes to cool.

Prepare stuffing for the pancakes.

Slice salmon into thin slices.

Wash and dry cucumbers, peel them. Slice into thin slices.

Wash and dry dill, then finely chop them with a knife.

Coat about half of the pancake with a thin layer of cream cheese. Sprinkle the smeared part of the pancake with chopped dill and place slices of cucumber and salmon, a little away from the edge.

Roll up the pancake with stuffing into a tight roll.

Do exactly the same with all the pancakes.

Cut each pancake roll across with a sharp knife into pieces about 3 cm long. I cut the pancake into 3 pieces.

Cute pancake rolls with cream cheese, cucumber and salmon filling are ready.

Bon appetit